Halloumi Saganaki With Hummus, Pitta And Roasted Courgette
Saganaki is named after the small frying pan used to crisp it up to perfection. You'll sizzle halloumi until it's golden brown before serving it up meze-style with creamy homemade hummus, roasted courgette and tomato, sourdough pitta and salad.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Pepper, Flour, Salt, Olive oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Top, tail and slice your courgette[s] into discs on the diagonal
Chop half your garlic finely
Crush your remaining garlic open by squashing it with the side of a knife and remove the skin
Cut your tomato[es] into wedges
Add the chopped courgette to a baking paper-lined baking tray (or two!) with the chopped garlic, tomato wedges and a drizzle of olive oil
Season with a pinch of salt and pepper and put the tray[s] in the oven for 20-25 min or until tender and golden – this is your roasted veg
Meanwhile, drain your chickpeas
Roll your lemon[s] with your hand on a hard surface and cut in half
Add 2/3 of the drained chickpeas (save the rest for later!) to a food processor with your tahini, peeled garlic and 1/2 tsp [1 tsp] [1 1/2 tsp] salt
Add 1 1/2 tbsp [2 tbsp] [2 1/2 tbsp] olive oil with the juice of half the lemon[s], 30ml [50ml] [80ml] cold water and a generous grind of pepper and blitz until smooth – this is your hummus
Wash your salad, then pat dry with kitchen paper
Slice your halloumi (3 slices per person!)
Add a handful of flour to a plate
Add the sliced halloumi to the plate and turn several times until fully coated in the flour
When the roasted veg has 10 min left, heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a medium-high heat
Once hot, add the coated halloumi and cook for 4-5 min on each side or until golden and crispy
Once crispy, add your honey to the pan with a crack of black pepper
Mix it all together and cook for a further 30 secs or until the halloumi is golden and sticky – this is your halloumi saganaki
Tip: Cooking for 4 or more? Do this is in batches!
When everything's nearly ready, add your sourdough pitta[s] to separate baking tray and put in the oven for 2-3 min or until warmed through
Once ready, remove the roasted veg from the oven and squash the tomato wedges with the back of a spoon
Add the reserved drained chickpeas
Season with a pinch of salt and give everything a good mix up – this is your roasted veg mix
Cut the remaining lemon into 1 wedge per person
Chop the warmed sourdough pitta into quarters
Serve the hummus on a plate with the roasted veg mix, halloumi saganaki, salad and pitta quarters to the side
Add a drizzle of olive oil and a crack of black pepper to the hummus and garnish with a lemon wedge
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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