Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2838 / 682
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep dressing
Peel and finely chop the shallot. Add 1-2 tbsp of the chopped shallots to a small bowl. Squeeze 0.50/0.75/1 tbsp of lemon juice into the bowl. Add a generous drizzle of olive oil, the whitebalsamicvinegar, honey, salt and pepper. Mix well and set aside. This is your dressing.
2 Prep vegetables
Slice the halloumi. Separate the gemlettuce leaves. Rinse and dry the rocket. Halve the cherrytomatoes. Rinse and drain the butter beans in a colander.
3 Fry halloumi
Heat a pan over a medium-low heat with a drizzle of oil. Once hot, add the halloumi and fry for 2 min on each side until the surface turns golden brown. The inside of the cheese should stay soft. Transfer to a plate and cover lightly.
Tip!Don't fry the halloumi on too high a heat. It should be golden on the outside and soft on the inside.
4 Make pesto beans
Return the pan to a medium heat with a second drizzle of oliveoil. Add the beans and the greenpesto with 1-2 tbsp of water. Cook for 2 min until the beans are warmed through and the excess water has evaporated.
Add the gemlettuce, rocket and cherrytomatoes to a large serving plate. Drizzle with the shallot dressing. Top with the pestobeans and the halloumi slices. Garnish with the sunflower seeds and fresh basil leaves. Serve immediately.