Carb-Wise: Seared Halloumi & Zucchini with Spiced Sour Cream
over Sweet Pepper & Quinoa Salad
Cooking time
20 minutes
Servings
2/4
Calories
610 /serving
Easy, breezy, cheesy, pleasy! This meatless meal confidently combines dairy, plants and grains for an all-around winner. With its firm consistency and savoury taste, halloumi is the cheese of choice for high-heat cooking. Zucchini and sweet pepper don’t take long to tenderize either. Toss the pepper with baby greens and white quinoa for a salad splashed with white balsamic. A schmear of sour cream boosted with Mexican-style spices smooths the way on each plate.
We will send you:
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Heirloom zucchini
- 1 Sweet pepper
- 15ml White balsamic vinegar
- 95g White quinoa
- 43ml Sour cream
- 125g Halloumi
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites
You will need:
Oil
Strainer
Medium pot
Salt & pepper (S&P)
Grill pan (or large pan)
Total Fat
24 g
Saturated Fat
13 g
Sodium
1660 mg
Total Carb
72 g
Sugars
12 g
Protein
30 g
Fibre
8 g
Preparation
Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and keep warm.
Mise en place
Meanwhile, rinse the halloumi and pat dry with paper towel; thinly slice. Core and quarter the sweet pepper lengthwise. Thinly slice the zucchini crosswise on an angle.
Sear the vegetables
In a large bowl, combine the sweet pepper, zucchini, a drizzle of oil, all but a pinch of the spices and S&P. In a grill pan (or large pan), heat a drizzle of oil on medium-high. Add the vegetables and sear, turning occasionally, 4 to 6 min., until browned and tender. Transfer to a cutting board and reserve the pan.
Sear the halloumi
In the same pan, heat a drizzle of oil on medium-high. Add the halloumi and sear, 30 sec. to 1 min. per side, until golden brown. Transfer to a plate.
Make the salad
Thinly slice the sweet pepper lengthwise. To the pot of quinoa, add the sweet pepper, baby greens, vinegar, a drizzle of oil and S&P; toss well.
Make the spiced sour cream & serve
In a small bowl, combine the sour cream, remaining spices and S&P. Divide the spiced sour cream between your plates and spread out in a circular motion. Top with the salad, zucchini and halloumi. Bon appétit!
