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Prep Time
30 min
Cuisine
Fusion
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 1036 kJ 249 kcal |
3025 kJ 726 kcal |
Fat of which saturates |
13.2 g 6.1 g |
38.5 g 17.9 g |
Carbohydrate of which sugars |
21.3 g 4.4 g |
62.2 g 12.8 g |
Fibre | 4.6 g | 13.4 g |
Protein | 12.5 g | 36.4 g |
Salt | 1.38 g | 4.02 g |
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.
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
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
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)
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
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
Using a rolling pin, flatten and roll out the stretchy halloumi until it's approx. 1cm thick
These are your halloumi steaks
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
Fluff the drained bulgur wheat with a fork and stir through the grapes, celery, spring onion and walnuts
Serve the halloumi steaks over the bulgur and drizzle the Dijon dressing over
Enjoy!