avec maïs, pommes de terre rôties et vinaigrette ranch
Ingrédients : Pomme de terre jaune • Halloumi (lait) (lait de vache pasteurise, lait de chèvre et de brebis pasteurisé, présure, sel, enzyme microbienne, chlorure de calcium, menthe séchée) • Poivron • Maïs facile à décongeler (maïs, vinaigre modifié) • Vinaigrette ranch (œuf, lait) (huile de canola et/ou de soya, babeurre (lait partiellement écrémé, sel, culture bactérienne), vinaigre blanc, eau, sucre, sel, jaune d'oeuf congelé, épices, polysorbate 60, gomme xanthane, arôme naturel, glutamate monosodique, acide lactique , benzoate de sodium, lactate de calcium, EDTA de calcium disodique) • Épices fumées au bois de pommier (moutarde) (sucres (sucre, maltodextrine, mélasse [maltodextrine]), légumes déshydratés (ail, oignon, poivron rouge), épices (dont moutarde et céleri) et herbes, sel, poudre de paprika, arôme de fumée naturel, extrait de levure, dioxyde de silicium, extrait d'épices) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium) • Oignon vert.
Allergens
Utensils
Tags
Haloumi
1 unit(s)
Épices fumées au bois de pommier
7 g
Maïs en grains
113 g
Ranch Dressing
4 tbsp
Pomme de terre à chair jaune
350 g
Sel d’ail
2 g
Green Onion
1 unit(s)
Poivron
1 unit(s)
Butter*
1 tbsp
Huile*
2 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges.
- To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
- Roast in the top of the oven for 20-22 min, until tender.
- While potatoes roast, heat a large non-stick pan over medium.
- Cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- In a medium bowl, combine halloumi, Applewood Smoke Spice, remaining garlic salt and 1 tbsp (2 tbsp) oil. Toss to coat.
- When the pan is hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Transfer halloumi to a plate. Cover to keep warm.
- Core, then cut pepper into 1/2-inch pieces.
- Heat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan for 1 min, until melted.
- Add corn, peppers and 2 tbsp (4 tbsp) water. Stir to combine. Cover and cook for 5-6 min, stirring occasionally, until tender. Season with salt and pepper.
- Meanwhile, thinly slice green onion.
- In a small bowl, stir together ranch and half the green onions. Season with salt and pepper.
- Divide halloumi, veggies and potato wedges between plates.
- Drizzle some ranch dressing over veggies, then sprinkle with remaining green onions.
- Serve with remaining ranch dressing on the side.
If you've opted to get halloumi, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season halloumi the same way the recipe instructs you to season chicken. When the pan is hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Transfer halloumi to a plate. Cover to keep warm. No need to roast the halloumi after pan-frying. Use the same pan to cook veggies in step 3.
800
kcal
Calories
52
g
Fat
23
g
Saturated Fat
55
g
Carbohydrate
11
g
Sugar
6
g
Dietary Fiber
29
g
Protein
95
mg
Cholesterol
1930
mg
Sodium
1
g
Trans Fat
1450
mg
Potassium
300
mg
Calcium
3.5
mg
Iron
