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Prep Time
20 min
Cuisine
Mediterranean
We love halloumi - it's a big, mighty cheesy steak, especially when you cook it this way. You'll boil it to remove some of its saltiness and then roll it out into a steak and pan fry until golden. Served over a pea shoot, carrot, courgette and bulgur salad with a chilli-lemon dressing for kick.
Prep Time
20 min
Cuisine
Mediterranean
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 | 631 kJ 151 kcal |
2312 kJ 555 kcal |
Fat of which saturates |
8 g 4.6 g |
29.3 g 17 g |
Carbohydrate of which sugars |
12.5 g 3.8 g |
45.8 g 13.9 g |
Fibre | 2.6 g | 9.6 g |
Protein | 8.9 g | 32.7 g |
Salt | 0.95 g | 3.47 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 boiled water (the same as you would for pasta) and cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot
Meanwhile, slice the halloumi in half lengthways (where the natural crease forms)
Add 500ml [800ml] boiled water to a pot and return to the boil over a high heat
Once boiling, carefully add the halloumi slices and boil for 5-8 min or until they've softened
Cut the lemon[s] in half
Combine the chilli jam with 1 tbsp [2 tbsp] boiled water and stir until the jam has dissolved
Add the juice of half the lemon and 3 tbsp [6 tbsp] olive oil - this is your sweet chilli dressing
Top and tail and cut the courgette[s] into bite-size pieces
Once softened, drain and pat the halloumi slices dry with a clean tea towel or kitchen paper
Using a rolling pin, flatten and roll out each piece until they are a little larger than a post-it note
Heat a pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a high heat
Once hot, add the courgette with a pinch of salt and cook for 4-6 min or until golden
Once golden, transfer the courgette to a small plate and keep the pan for step 7
Top, tail and peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'
Chop the pea shoots roughly
Return the pan to a high heat and once hot, add the halloumi slices
Cook each side for 1-2 min or until golden
Meanwhile, combine the bulgur wheat, carrot ribbons, pea shoots and courgette in a large salad bowl with a drizzle of olive oil and a squeeze of lemon and mix to combine
Serve the golden halloumi over the salad and drizzle the chilli lemon dressing over
Garnish with the remaining lemon, cut into wedges
Enjoy!