Seared Halloumi Sandwich with Spicy Sambal Mayo
Crisp Carrot & Greens Salad
Cooking time
15 minutes
Servings
2/4
Calories
1070 /serving
Say hallou to your new favourite cheese sandwich. When it’s cut into thin slices and sizzled in a hot pan, halloumi’s wonderfully salty, squeaky, savoury sides really come to the surface. Snuggle the seared cheese into pan-toasted garlic focaccia buns, with a spread of mayo set aglow with chili-hot sambal oelek. Create a cooling effect with a layer of crisp lettuce, baby greens and carrot salad spritzed with an apple cider vinaigrette.
We will send you:
- 100g Matchstick carrots
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Head of lettuce
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 15ml Sambal oelek
- 125g Halloumi
- 2 Garlic focaccia buns
Contains: Barley, Eggs, Milk, Rye, Sulphites, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
71 g
Saturated Fat
16 g
Sodium
1790 mg
Total Carb
81 g
Sugars
9 g
Protein
30 g
Fibre
7 g
Preparation
Sear the halloumi
Rinse the halloumi and pat dry with paper towel; thinly slice. In a large pan, heat a drizzle of oil on medium. Add the halloumi and sear, 1 to 2 min. per side, until golden brown. Transfer to a plate and reserve the pan.
Make the sambal mayo
Meanwhile, in a small bowl, combine the mayo, sambal oelek (add ½ for medium spicy), 1 tsp of the vinegar (double for 4 portions) and S&P.
Toast the focaccia
Halve the focaccia lengthwise. In the reserved pan, heat a drizzle of oil on medium. Add the focaccia, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Make the salad
Separate the lettuce leaves; tear the leaves. In a large bowl, combine the lettuce, baby greens, carrots, remaining vinegar (start with ½), 3 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the focaccia between your plates. Top each focaccia bottom with the sambal mayo, halloumi, a spoonful of the salad and a focaccia top. Serve the remaining salad on the side. Bon appétit!
