summer-jumble-with-halloumi-and--5b8f2b1d.pdf

(228 KB) Pobierz
More Than Food
HelloFresh.co.uk
Share your masterpiece! Tag your photos with #HelloFreshSnaps and share on
You’ll be entered into our weekly photo contest!
Summer Jumble with Halloumi and Sweet Potato
Summer is in full swing, so it’s time to get a bit of rainbow colouring
on your plate! My grandma always said “The more colours on your
plate, the better” – so she would have loved this dish. Red and
yellow and green and … ok, so we don’t have any blue, but you get
the picture! So, for a meal that not only looks great, but also tastes
sensational and will nourish you to your core, we’ve created our
summer jumble.
30 mins
healthy
Sweet Potato (1)
Red Onion (1)
Quinoa (100g)
Red Pepper (1/2)
Halloumi (1/2 block)
Lemon (1/2)
Chorizo (1 pack)
Baby Spinach (1/2 bag)
2 PEOPLE INGREDIENTS
•
Sweet Potato, chopped
•
Red Onion, chopped
•
Quinoa
•
Red Pepper, chopped
1
1
100g
1/2
•
Halloumi
•
Lemon
•
Chorizo
•
Baby Spinach
1/2 block
1/2
1 pack
1/2 bag
Our fruit and veggies may need a little
wash before cooking!
Did you know...
Allergens:
Milk.
Nutrition as per prepared and listed ingredients
Energy
Per serving
Per 100g
527 kcal / 2200 kJ
125 kcal / 521 kJ
Fat
28 g
7g
Sat. Fat
12 g
3g
Carbs
46 g
11 g
Sugar
10 g
2g
Protein
27 g
7g
Salt
3g
1g
Halloumi has a very high melting point
compared to other cheeses, which is why
it can be grilled and fried without falling
apart. Magic cheese.
1
and chop into 3cm chunks. Peel and chop the
red onion
into 3cm chunks too. Coat
them in a splash of
olive oil,
a pinch of
salt
and some ground
black pepper
before
roasting for 20-25 mins until golden-brown.
1
Pre-heat your oven to 200 degrees. Scrub (but don’t peel) the
sweet potato
2
Meanwhile, boil a large pot of water with a pinch of
salt.
Once it comes to a
3
gentle boil add the
quinoa
and cook for around 12 mins. Take a bit out to test it -
it should be soft but with a hint of firmness left in the middle. Drain your
quinoa
completely in a fine mesh sieve (so it doesn’t fall through the holes!).
Tip:
If you cook
quinoa in a small amount of water you need to rinse it first to improve the flavour.
We’ve suggested using a big pot of water so it cooks and rinses at the same time, due
to the fact that it can move around in the water. Easy!
Now chop it widthways to make tiny squares. Cut the
halloumi
into thick slices
(approx. 1�½cm) and grate over half of the
lemon zest.
3
Remove the core from the
red pepper
and cut it lengthways into thin slices.
4
Heat a splash of
olive oil
in a non-stick frying pan on medium heat and once
4
hot add the
chorizo.
Cook your
chorizo
for around 4 mins until slightly crispy at the
edges, then remove and keep to the side (but leave all the
oil
in the pan).
on each side until they are golden and blistered, then remove and chop into little
pieces.
5
With the pan still on medium heat add in your
halloumi
slices. Cook for 2 mins
6
Your
sweet potato
and
onion
should be just about cooked now, so take it out of
7
Grate in the remaining
lemon zest.
Chop your
lemon
in half and squeeze over
8
Scoop out as much
jumble
as you can devour and get stuck in!
Don’t forget to rate this recipe - just keep an eye on your emails for this week’s survey!
your oven and put into a large bowl. Add your
chorizo,
drained
quinoa, halloumi,
red pepper
and a few handfuls of
baby spinach.
5
some
juice,
add a drizzle of
olive oil
and gently toss your ingredients with your
fingers.
Tip:
Do this just before serving your jumble and don’t toss it for more than 10
seconds (i.e. be gentle), otherwise it’ll mess up your spinach leaves.

Plik z chomika:

Inne pliki z tego folderu:

Inne foldery tego chomika:

Zgłoś jeśli naruszono regulamin