Halloumi Fajita Bowl
with Quinoa, Salsa and Sour Cream
Halloumi originates from the Mediterranean and was first made on the island of Cyprus.
Cals 642 · Prot 32 · Carbs 59 · Fat 33
Vegetarian
30 min
Halloumi originates from the Mediterranean and was first made on the island of Cyprus.
Cals 642 · Prot 32 · Carbs 59 · Fat 33
Vegetarian
Ingredients
Quinoa
White quinoa
100 Grams
Water
200 ML
Salt
0.5 Tsp
Fajita veg
Red onion
1 Piece
Small zucchini
2 Piece
Yellow pepper
1 Piece
Red pepper
1 Piece
Vegetable oil
1 Tbsp
Smoked paprika powder
2 Grams
Fajita seasoning
5 Grams
Chipotle powder
2 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
To serve
Fresh coriander
15 Grams
Halloumi
4*
200 Grams
Mild tomato salsa
60 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Vegetable oil
1 Tbsp
Sour cream
4*
60 Grams
Allergens
*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2678 / 642 |
| Fats (g) | 32.9 |
| of which saturated (g) | 26.8 |
| Carbohydrates (g) | 59 |
| of which sugars (g) | 9.4 |
| Fibers (g) | 8.4 |
| Proteins (g) | 32 |
| Salt (g) | 35.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast veg
- Preheat the oven to 200°C/180°C fan.
- Peel and finely slice the red onion.
- Chop the zucchini into half moons.
- Deseed and finely slice the peppers.
- Add the vegetables to a lined baking tray with a generous drizzle of oil, the smoked paprika, fajita seasoning and a pinch of chipotle (spicy!).
- Season generously with salt and pepper and toss well.
- Roast in the oven for 20-25 min until the vegetables are softened.
Tip! Sensitive to spice? Go easy on the chipotle.
2 Cook quinoa
- Meanwhile, add the quinoa to a bowl, cover with warm water and rinse.
- Drain in a fine sieve.
- Add the measured water to a pot.
- Bring it to a boil.
- Add the quinoa and a pinch of salt.
- Cover with a lid, and reduce the heat to low.
- Simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
Tip! Washing quinoa with warm water before draining it removes the bitter-tasting saponins from its surface.
3 Prep
- Meanwhile, pick and finely chop the coriander leaves.
- Slice the halloumi into 1cm thick slices.
4 Make salsa
- In a small bowl, combine half the coriander (reserve the rest for garnish) and mild tomato salsa.
- Season with salt and black pepper.
- Mix well and set aside.
5 Fry halloumi
- Heat a large pan over a medium-high heat with a drizzle of oil.
- Once hot, add the halloumi.
- Fry for 2-3 min each side until golden brown.
- Remove from the heat.
Tip! Fry the halloumi just before serving, so it doesn't become cold, hard and chewy.
6 Serve
- Serve the Halloumi Fajita Bowl with Quinoa, Salsa and Sour Cream.
- Garnish with the remaining coriander and serve.
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