Mouthwatering beef schnitzels are topped with a crunchy and rich almond-halloumi crumb. Seal this decadent deal with a delicious loaded salad full of pickled peppers for tang and sunflower seeds for crunch, and you have yourself a dinner you’ll dream about!
Almond & Halloumi Beef Schnitzel
Almond & Halloumi Beef Schnitzel
with radish, pickled peppers & sunflower seeds
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Carrot
- Cucumber
- Free-Range Beef Schnitzel (without crumb)
- Green Leaves
- Ground Almonds
- Halloumi
- Pickled Bell Peppers
- Radish
- Red Wine Vinegar
- Rice Wine Vinegar
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CARROT ROAST
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
IT’S CRUMB TIME!
Place a nonstick pan over a medium heat. When hot, add the ground almonds and fry for 2-4 minutes until browned, shifting occasionally. Remove from the pan on completion and place in a bowl. Add the grated halloumi and set aside.
BEEF SCHNITTYS
Return the pan to a high heat with a drizzle of oil. Pat dry the schnitzel dry with paper towel. When the pan is hot, pan-fry the schnitzel for 30-60 seconds per side until golden and cooked through. Remove from the pan on completion and season.
HALLOUMI CRUMB
Turn the oven onto the grill setting or the highest temperature. Place the fried schnitzel on a roasting tray and top with the halloumi-almond crumb. Pop in the hot oven and bake for 2-4 minutes until the cheese is golden.
TOSS UP
In a salad bowl, combine the shredded green leaves, the chopped pickled peppers, the cucumber half-moons, the radish rounds, the sunflower seeds, the red wine vinegar, a drizzle of oil, and some seasoning.
DINNER IS SERVED!
Plate up the halloumi-crumbed schnitzel alongside the roasted carrot wedges. Side with the salad. Wow, Chef!
Carrot - 120g
Ground Almonds - 50ml
Halloumi - 80g
Free-range Beef Schnitzel (without crumb) - 150g
Green Leaves - 20g
Pickled Bell Peppers - 25g
Cucumber - 50g
Radish - 20g
Sunflower Seeds - 10g
Rice Wine Vinegar - 10ml
CARROT ROAST
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
IT’S CRUMB TIME!
Place a nonstick pan over a medium heat. When hot, add the ground almonds and fry for 2-4 minutes until browned, shifting occasionally. Remove from the pan on completion and place in a bowl. Add the grated halloumi and set aside.
BEEF SCHNITTYS
Return the pan to a high heat with a drizzle of oil. Pat dry the schnitzels dry with paper towel. When the pan is hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. Remove from the pan on completion and season.
HALLOUMI CRUMB
Turn the oven onto the grill setting or the highest temperature. Place the fried schnitzels on a roasting tray and top with the halloumi-almond crumb. Pop in the hot oven and bake for 2-4 minutes until the cheese is golden.
TOSS UP
In a salad bowl, combine the shredded green leaves, the chopped pickled peppers, the cucumber half-moons, the radish rounds, the sunflower seeds, the red wine vinegar, a drizzle of oil, and some seasoning.
DINNER IS SERVED!
Plate up the halloumi-crumbed schnitzels alongside the roasted carrot wedges. Side with the salad. Wow, Chef!
Carrot - 240g
Ground Almonds - 100ml
Halloumi - 160g
Free-range Beef Schnitzel (without crumb) - 300g
Green Leaves - 40g
Pickled Bell Peppers - 50g
Cucumber - 100g
Radish - 40g
Sunflower Seeds - 20g
Red Wine Vinegar - 20ml
CARROT ROAST
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
IT’S CRUMB TIME!
Place a nonstick pan over a medium heat. When hot, add the ground almonds and fry for 2-4 minutes until browned, shifting occasionally. Remove from the pan on completion and place in a bowl. Add the grated halloumi and set aside.
BEEF SCHNITTYS
Return the pan to a high heat with a drizzle of oil. Pat dry the schnitzels dry with paper towel. When the pan is hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. You might have to do this step in batches. Remove from the pan on completion and season.
HALLOUMI CRUMB
Turn the oven onto the grill setting or the highest temperature. Place the fried schnitzels on a roasting tray and top with the halloumi-almond crumb. Pop in the hot oven and bake for 4-6 minutes until the cheese is golden.
TOSS UP
In a salad bowl, combine the shredded green leaves, the chopped pickled peppers, the cucumber half-moons, the radish rounds, the sunflower seeds, the red wine vinegar, a drizzle of oil, and some seasoning.
DINNER IS SERVED!
Plate up the halloumi-crumbed schnitzels alongside the roasted carrot wedges. Side with the salad. Wow, Chef!
Carrot - 360g
Ground Almonds - 150ml
Halloumi - 240g
Free-range Beef Schnitzel (without crumb) - 450g
Green Leaves - 60g
Pickled Bell Peppers - 75g
Cucumber - 150g
Radish - 60g
Sunflower Seeds - 30g
Red Wine Vinegar - 30ml
CARROT ROAST
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
IT’S CRUMB TIME!
Place a nonstick pan over a medium heat. When hot, add the ground almonds and fry for 2-4 minutes until browned, shifting occasionally. Remove from the pan on completion and place in a bowl. Add the grated halloumi and set aside.
BEEF SCHNITTYS
Return the pan to a high heat with a drizzle of oil. Pat dry the schnitzels dry with paper towel. When the pan is hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. You might have to do this step in batches. Remove from the pan on completion and season.
HALLOUMI CRUMB
Turn the oven onto the grill setting or the highest temperature. Place the fried schnitzels on a roasting tray and top with the halloumi-almond crumb. Pop in the hot oven and bake for 4-6 minutes until the cheese is golden.
TOSS UP
In a salad bowl, combine the shredded green leaves, the chopped pickled peppers, the cucumber half-moons, the radish rounds, the sunflower seeds, the red wine vinegar, a drizzle of oil, and some seasoning.
DINNER IS SERVED!
Plate up the halloumi-crumbed schnitzels alongside the roasted carrot wedges. Side with the salad. Wow, Chef!
Carrot - 480g
Ground Almonds - 200ml
Halloumi - 320g
Free-range Beef Schnitzel (without crumb) - 600g
Green Leaves - 80g
Pickled Bell Peppers - 100g
Cucumber - 200g
Radish - 80g
Sunflower Seeds - 40g
Red Wine Vinegar - 40ml
Woolies Products in this dish
