Stephanie HenselmansHalloumi Poutine
Yes I'm Canadian, no it's not my picture, yes it's chefs plate deal with it.
Recommended for two
200g - Halloumi Cheese
690g - Russet Potato
1/2 tsp - Garlic Salt
2 tsp - Honey
1 tbsp - Balsamic Vinegar
3 tbsp - cooking oil (Canola, vegetable, etc)
Salt and Pepper
Gravy (Whatever kind you want and as much as you want)
Leafy greens (Whatever kind you want and as much as you want)
Salad Toppers (Whatever you like on top of that salad)
Recommended tools
Baking Sheets
Bowls (big enough to mix things in)
Non-stick pan (preferably big)
Measuring Spoons
Aluminum foil (unless you have great timing or a keep warm tray)
Parchment paper (or just don't be lazy and clean the baking sheet after)
Whisk
Cooking instructions
Wash dry all produce
Cut potatoes into fries (cooking instructions are based in 1/4 matchstick)
Cut haloumi into 1 inch pieces
Assemble and cut whatever you want in your salad
Heat non-stick pan over medium high heat (between the middle and the highest setting on the knob of the stove)
Sear halloumi (the outside is very thoroughly cooked, while the inside is just barely cooked) on dry pan (no oil, butter, etc) until golden
Transfer to plate and cover with foil to keep warm
Cook Gravy (Instructions should be on the pack)
Whisk together vinegar, honey, 1 tbsp of oil, salt and pepper in a bowl
Add leafy greens and salad toppers
Serve fries topped with halloumi and warm or hot gravy drizzled on top
Plate Salad on the side