Informations supplémentaires
40 min.
|
703 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 450°F. Chop the garlic, the parsley and the cilantro. Slice the halloumi, the onion and the roasted pepper. Cut the potatoes into cubes. Separate a few boston lettuce leaves.
2. Cook the potatoes
Spread the cubed potatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 20-25 minutes.
3. Make the sumac oignons and the sauce
In a bowl, mix the onions with the chopped parsley and the sumac. In another bowl, mix the tahini with 2-3 tbsp of water and the lemon juice.
4. Make the garlic potatoes
In a skillet over medium-high heat, add a drizzle of olive oil, the garlic and the chili flakes. Cook for 1-2 minutes. Add the potatoes. Mix well and add the chopped cilantro.
5. Grill the halloumi
In a skillet over medium-high heat, add a drizzle of olive oil. Grill the halloumi pieces 2-3 minutes on each side.
6. Plate your dish
Serve the halloumi in the lettuce leaves. Garnish with the onions, the peppers and the sauce. Serve with the garlic potatoes. Otherwise, place all the items in the center of the table and let everyone garnish their lettuce. Bon appetit!
1unitBoston Lettuce
1unitHalloumi Cheese
10mlSumac
0.5unitRed Onion(s)
1unitGrilled Bell Pepper
1unitCoriander and Parsley
1unitLemon
1unitGarlic Clove(s)
10mlChili Flakes
30mlTahini Sauce
200gYellow Potato(es)
What you need
Baking sheet, pans, bowls.
703 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
53g
18%
fat
44g
68%
cholesterol
98mg
33%
fiber
8g
32%
protein
29g
saturated
19g
95%
sodium
1194mg
50%
sugar
10g
trans
0g