Riverford Wicked Leeks
Crispy Halloumi with Roasted Romanesco

Crispy Halloumi with Roasted Romanesco

Deliveries from Mon 23rd Sep - Fri 27th Sep
£13.25
2
+
Save 5% when you buy 2 recipes, and 10% when you buy 3 or more!
938 calories
55 mins cooking time
Vegetarian
Foodie

A note from our cooks

This recipe will take 55 mins. It’s a joy to see the first crop of Romanesco cauliflower on the farm! The florets make a beautiful geometric pattern. Here, it is roasted then mixed with quinoa and dressed with a caper sultana vinaigrette, which adds sweetness and acidity to the dish. To finish, it’s topped with crispy, salty halloumi.

Ingredients

  • sultanas
  • red onion
  • Romanesco
  • lemon
  • garlic
  • parsley
  • white quinoa
  • bouillon powder
  • capers
  • cider vinegar
  • egg
  • plain flour
  • breadcrumbs
  • dried thyme
  • halloumi

Already in your kitchen

salt & pepper
oil for frying & roasting
olive oil

Nutritional Info
per 100g
per 539g serving
Energy(kJ)
732kJ
3945kJ
Energy(kCal)
174kCal
938kCal
Fat(g)
13g
70g
of which Saturates(g)
3.1g
17g
Carbohydrate(g)
10g
54g
of which Sugars(g)
2.9g
16g
Protein(g)
5.8g
31g
Salt(g)
1.0g
5.4g

Allergens & information

sultanas (sultanas, sunflower oil), red onion, Romanesco, lemon, garlic, parsley, white quinoa, bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric), capers (capers, water*, white wine vinegar, salt*), cider vinegar, egg, plain flour (wheat (calcium*, iron*, niacin*, thiamin*)), breadcrumbs (wholemeal wheat flour, yeast*, salt*), dried thyme, halloumi (pasteurised sheep's milk, salt*, mint)

For allergens see the above ingredients in bold. *Non-organic

Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, molluscs, milk, mustard, sesame and soya

Not suitable for people with severe allergies

Cook within 5 days