Boiling halloumi removes some of its saltiness and alters the texture so it becomes pliable: with a rolling pin, you can flatten and roll it into halloumi steak, which you pan-fry until golden. It’s the only way to roll! Served with a grape and walnut bulgur for contrast.
Prep Time
30 min
Cuisine
Fusion
Use within
6-7 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
Pilavl›k bulgur
Red seedless grapes
Celery stick
Dried dillweed
Spring onions
French Dijon mustard
Water, mustard seeds, spirit vinegar, salt
Apple cider vinegar
Cider vinegar
Cypriot Halloumi cheese
Raw walnuts
Walnuts (100%)
Allergens
Allergens highlighted by † (wheat-gluten, celery, mustard, sulphites, milk, nuts)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Add the bulgur to a pot with plenty of salted boiled water over a high heat and cook for 10-15 min or until tender with a slight bite, then drain and return to the pot
2
Meanwhile, combine the Dijon, apple cider vinegar, dried dill and 1 tbsp [2 tbsp] olive oil
Season generously with salt and pepper and mix well to combine
This is your dressing
3
Cut the grapes in half
Slice the celery stick[s] finely
Slice the spring onions finely, discarding the root ends
Slice the halloumi in half, lengthways, so you end up with 2 [4] slices
Boil another kettle (used in step 5)
4
Bash the walnuts to break them up (in the bag with a rolling pin)
Heat a dry, non-stick pan
Once hot, add the bashed walnuts and cook on a medium-low heat for 4 min or until toasted
Transfer the toasted walnuts to a plate and set aside, then wipe the pan clean for step 7
5
Add 500ml [800ml] boiled water to a wide pot and bring to the boil over a high heat
Once boiling, carefully add the halloumi slices and boil for 4-5 min
Drain the boiled halloumi and carefully pat the slices dry with a clean tea towel or kitchen paper
6
Using a rolling pin, flatten and roll out the stretchy halloumi until it's approx. 1cm thick
These are your halloumi steaks
7
Return the dry, non-stick pan to a high heat, and once very hot, add the halloumi steaks
Cook on each side for 1-2 min, or until golden
Tip: If you don't have a non-stick pan, use a little oil
8
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