Harissa Glazed Halloumi over Sweet Potato Mashpot
with spinach and shaved almonds- Melk (inclusief lactose)
- Amandelnoten
- Noten
- Gluten
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Mosterd
- Haver
- Pinda's
- Lupine
- Noten
- Sesamzaad
- Spelt
- Soja
- Rogge
- Selderij
- Tarwe
- Zwaveldioxide en sulfiet
- May contain traces of allergens
Ingredients
100 g
Cypriot-style cheese
(Contains: Melk (inclusief lactose))
75 g
Sweet potato
200 g
Potatoes
150 g
Spinach
Ā½ piece
Red onion
Ā½ piece
Romano pepper
Ā½ sachet(s)
Middle Eastern spice mix
15 g
Harissa
10 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet)
Not included in your delivery
Ā½ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
Ā½ tablespoon
[Plant-based] butter
Ā½ teaspoon
Mustard
Ā½ tablespoon
White wine vinegar
Ā½ tablespoon
Water for the sauce
[Plant-based] milk
Ā½ teaspoon
Honey [or plant-based alternative]
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Peel or thoroughly wash the potatoes and sweet potato and cut into smaller pieces.
- Transfer to a pot or saucepan and cover with water and crumble in the stock cube, then boil for 12 - 15 minutes (see Tip).
- Reserve a small amount of the cooking liquid, then drain and set aside.
- Dice the Cypriot-style cheese into cubes of no more than 2cm. Transfer to a bowl of cold water and allow to soak until further use.
Tip: If you're watching your salt intake, skip the stock cube.
- In the meantime, slice the onion and cut the Romano pepper into strips.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the onion and Romano pepper for 5 - 6 minutes. Stir in the spinach and let it wilt. Season with salt and pepper to taste. In the last minute, deglaze with the white wine vinegar.
- Mash the potatoes with a knob of butter and a splash of milk/the cooking liquid as preferred. Stir in the mustard, the Middle-Eastern spice mix, sambal to taste and season to taste with salt and pepper.
- Mix through the onion, Romano pepper and spinach.
- Heat a clean frying pan over high heat and toast the almonds until golden-brown. Remove from the pan and set aside.
- Meanwhile, pat the Cypriot-style cheese dry with kitchen paper. Reheat the same clean frying pan over medium-high heat and fry the cheese for 4 - 6 minutes until evenly golden-brown and crispy (see Tip).
- Turn off the heat and stir in the harissa, the honey and the water for the sauce (see pantry for amounts).
Tip: wait until the rest of the dish is nearly ready before you start frying the Cypriot-style cheese, so you can serve it straight from the pan.
- Serve the mashpot on deep plates.
- Top with the harissa glazed Cypriot-style cheese and garnish with the shaved almonds.
Did you know... halloumi is made with milk from goats, cows and sheep. The cheese is naturally quite salty and is known for its rubbery texture.
