Pesto Halloumi in Tomato Sauce

Name: Pesto Halloumi in Tomato Sauce with Zucchini and Quinoa
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Halloumi; 2 Piece of Small zucchini; 1 Tbsp of Vegetable oil; 50 Grams of Green pesto; 200 Grams of Tomato passata; 30 Grams of Tomato paste; 4 Grams of Garlic onion powder; 1 Tsp of Salt; 2 Grams of Dried oregano; 15 Grams of Honey; 100 ML of Water; 2 Grams of Chilli flakes; 100 Grams of White quinoa; 200 ML of Water; 1 Tsp of Salt

with Zucchini and Quinoa

This easy meal comes together in just 20 min or less.

Cals 689 · Prot 33 · Carbs 52 · Fat 41

Quick & Easy

Vegetarian

Low Carb

20 min

Pesto Halloumi in Tomato Sauce with Zucchini and Quinoa

This easy meal comes together in just 20 min or less.

Cals 689 · Prot 33 · Carbs 52 · Fat 41

Quick & Easy

Vegetarian

Low Carb

Ingredients

Halloumi

Halloumi 4*

200 Grams

Small zucchini

2 Piece

Vegetable oil

1 Tbsp

Green pesto 2*4*

50 Grams

Tomato sauce

Tomato passata

200 Grams

Tomato paste

30 Grams

Garlic onion powder

4 Grams

Salt

0.5 Tsp

Dried oregano

2 Grams

Honey

15 Grams

Water

100 ML

Chilli flakes

2 Grams

Quinoa

White quinoa

100 Grams

Water

200 ML

Salt

0.5 Tsp

Allergens

*4 Milk, *2 Tree Nuts

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)	2865 / 689
Fats (g)	40.5
of which saturated (g)	25.2
Carbohydrates (g)	52
of which sugars (g)	10.5
Fibers (g)	6
Proteins (g)	33.4
Salt (g)	4.8

*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 Cook quinoa

Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and 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.

2 Prep

Meanwhile, chop the halloumi into 1cm thick slices. Slice the zucchini into rounds.

3 Fry

Heat a large non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the halloumi and fry for 4 min or until the halloumi is golden on both sides. Transfer the halloumi to a plate and reserve the pan.

4 Tomato sauce

Return the pan to a medium-high heat. Once hot, add the tomato passata, tomato paste, garlic onion powder, 0.5 salt, dried oregano, honey and measured water. Simmer for 4 min. Return the halloumi to the tomato sauce and simmer for 1 min.

5 Fry zucchini

Meanwhile, heat a second non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the zucchini and fry 5 min or until the zucchini is browning and soft.

6 Serve

Serve the halloumi and zucchini over the quinoa, along with the tomato sauce. Top the halloumi with the pesto. Sprinkle with the chilli flakes (spicy!) and serve immediately.

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