with Cucumber Salad and Sriracha Mayo
Ingredients: Halloumi (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Jasmine rice • Green cabbage • Cucumber • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Cornstarch • Rice vinegar (rice vinegar, sugar, salt) • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Green onion.
Allergens
Utensils
Tags
Halloumi Cheese
1 unit(s)
Jasmine Rice
0.75 cup
Green Cabbage, shredded
113 g
Green Onion
1 unit(s)
Ginger-Garlic Puree
2 tbsp
Cornstarch
18 g
Mayonnaise
2 tbsp
Seasoned Rice Vinegar
1 tbsp
Soy Sauce
2 tbsp
Sriracha
2 tsp
Cream Sauce Spice Blend
10 g
Mini Cucumber
1 unit(s)
Oil*
2.5 tbsp
Sugar*
0.5 tsp
Salt*
0.19 tsp
Pepper*
0.125 tsp
- Before starting, wash and dry all produce.
- Rinse halloumi, then pat dry with paper towels. Cut into 3/4-inch cubes.
- To a large bowl, add halloumi, soy sauce, ginger-garlic puree and cornstarch. Season with pepper. Toss to coat, then set aside to marinate.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, in a small bowl, combine mayo, sriracha and 1/2 tsp (1 tsp) vinegar.
- In another large bowl, combine remaining vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
- On a clean cutting board, thinly slice green onion.
- Cut cucumber in half lengthwise, then thinly slice into half-moons.
- To the large bowl with dressing, add cabbage, cucumber and half the green onions. Season with salt and pepper. Toss to coat.
- Heat a large non-stick pan over medium-high.
- Meanwhile, to a large zip-top bag, add Cream Sauce Spice Blend and halloumi. Seal the bag, then toss to coat each piece of halloumi.
- When the pan is hot, add 2 tbsp oil, then halloumi. (NOTE: For 4 servings, cook in 2 batches, using 2 tbsp oil per batch.)
- Cook for 3-4 min, turning occasionally, until golden. Remove pan from heat.
- Fluff rice with a fork, then stir in remaining green onions.
- Divide rice between bowls.
- Top with slaw and halloumi.
- Drizzle with sriracha mayo.
If you've opted for halloumi, rinse halloumi, then pat dry with paper towels. Cut into 3/4-inch cubes. Season and coat halloumi the same way as the chicken.
Cook halloumi for 3-4 min, turning occasionally, until golden.
920
kcal
Calories
51
g
Fat
20
g
Saturated Fat
87
g
Carbohydrate
8
g
Sugar
2
g
Dietary Fiber
30
g
Protein
85
mg
Cholesterol
3010
mg
Sodium
0.4
g
Trans Fat
550
mg
Potassium
300
mg
Calcium
3.5
mg
Iron
