Za’atar-Crusted Halloumi & Mixed Grains
3 easy steps to a delicious dinner
For this 15-minute vegetarian dish, you’ll coat grilling cheese (aka halloumi) in a za’atar spice blend and sear until golden. Serve it over a zucchini-studded grain blend seasoned with Vidalia onion and romesco sauce (a savory tomato-pepper-almond blend), then finish with a drizzle of yogurt for a wholesome, colorful, delicious meal—fast!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
6 ounce
Grilling Cheese
(Contains Milk)
1 tablespoon
Za'atar Spice
(Contains Sesame)
½ ounce
Vidalia Onion Paste
1 unit
Microwavable Grain Blend
(Contains Wheat)
1 unit
Veggie Stock Concentrate
6 tablespoon
Romesco Sauce
6 tablespoon
Yogurt
(Contains Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. Trim and quarter zucchini lengthwise; cut crosswise into 1⁄2-inch- thick half-moons. Cut grilling cheese into four large pieces (eight pieces for 4 servings). • Place Za’atar Spice on a plate. Working one piece at a time, press cheese pieces into Za’atar Spice until fully coated. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat (for 4, use a large high sided pan). Add cheese and cook until browned, 1-2 minutes per side (while the cheese cooks, discard any remaining Za’atar Spice from plate; reserve plate). • Turn off heat. Transfer cheese to plate used for spice. Reserve pan.
• Heat another drizzle of oil in pan used for cheese over medium-high heat. Add zucchini to hot pan; cook, stirring occasionally, until zucchini begins to brown, 3-4 minutes. • Massage grain blend in package to separate grains. • Reduce heat under pan to medium. Add grain blend, Vidalia onion paste, and stock concentrate to pan with zucchini. Stir to combine. Cook, stirring occasionally, until zucchini is tender and grains are warmed through, 1-2 minutes. TIP: If grains begin to pop, cover pan with a lid.
• Remove pan from heat. Add romesco sauce to pan; stir to combine. Taste and season with salt and pepper. • Divide zucchini and grains between shallow bowls. Drizzle with yogurt. Top with grilling cheese. Serve.