Satay Halloumi Bowl with Crunchy Salad

Satay Halloumi Bowl with Crunchy Salad

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, February 18, 2018.

Cook your satay sauce and chop your veggies in advance to make this super simple on the night.


Ingredients

Potatoes and Halloumi

  • 600g potatoes, diced 1cm
  • 2 teaspoons halloumi spice mix
  • 200g halloumi cheese, diced 1cm

Satay Sauce

  • ½ brown onion, finely diced
  • 30g lemongrass paste
  • Pinch of chilli flakes (optional, adults)
  • 1 tablespoon GF soy sauce
  • 60g smooth peanut butter
  • 165ml coconut cream
  • ½ cup GF chicken or vegetable stock
  • 1 tablespoon GF sweet chilli sauce
  • Juice of ½ lemon

Salad

  • 1 carrot
  • 150g snow peas
  • ½ cos lettuce
  • ¼ red onion (optional, adults)
  • 2 tomatoes

To Serve

  • ½ lemon (optional, adults)

Steps

  1. Preheat oven to 230°C. Line an oven tray with baking paper. Prepare potatoes, halloumi and onion. Toss potatoes with a drizzle of oil and 1 teaspoon of the halloumi spice mix. Season and roast for about 12 minutes to start with. While potatoes are roasting, toss halloumi with a drizzle of oil and remaining 1 teaspoon of halloumi spice mix in a medium bowl. Season and set aside.
  2. Once potatoes have been roasting for 12 minutes, remove from oven and toss through halloumi. Return to oven to roast for a further 12 minutes, until potatoes and halloumi are golden.
  3. While potatoes and halloumi cook, make the satay sauce. Heat a drizzle of oil in a small pot on medium heat. Cook onion, lemongrass paste and chilli flakes (if using) for 3-4 minutes, stirring regularly, until onion is softened.
  4. Stir through all remaining satay sauce ingredients (except lemon juice) and simmer for 2-3 minutes, until thickened slightly. Stir through lemon juice and season to taste. Set aside, covered, to keep warm.
  5. Cut carrot into thin matchsticks (or grate); thinly slice snow peas, lettuce and red onion (if using); dice tomatoes 1cm. Place all on a serving platter. Cut remaining ½ lemon into wedges and set aside, to serve (if using).
  6. To serve, spoon potatoes, halloumi and salad vegetables into bowls. Drizzle over plenty of satay sauce and squeeze over lemon juice (if using).

Nutritional Information

Energy 2003 kj
479 kcal
Protein 20.4g
Carbohydrate 30.6g
Fat 29.8g