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
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
25g chilli jam
raw cane sugar, red chillies, red peppers, cider vinegar, onions, garlic, concentrated lemon juice, sea salt
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 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
2
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
3
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
4
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
5
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
6
Top, tail and peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'
Chopthe pea shoots roughly
7
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
8
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