Carb Smart Halloumi and Clementine Salad
with Mint, Almonds and Croutons
Golden seared halloumi lends a salty, creamy bite to this fresh and bright salad. Clementine brings juicy sweetness, while croutons and almonds give texture and crunch!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
White Wine Vinegar
Whole Grain Mustard
(Contains Barley, Wheat)
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat.When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Meanwhile, cut ciabatta into 1/2-inch pieces.Add ciabatta and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Toast in the middle of the oven until croutons are golden, 6-8 min.
Meanwhile, peel clementines, then separate into sections.Thinly slice half the chives (all for 4 ppl).Strip half the mint (all for 4 ppl) from stems, then roughly chop.Halve halloumi lengthwise, then cut into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then thoroughly pat dry with paper towels.
Heat the same pan (from step 1) over medium. When hot, add halloumi to the dry pan. (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.) Cook until golden-brown, 2-3 min per side. Remove the pan from heat.
Meanwhile, add chives, mustard, vinegar, honey and 2 tbsp oil (dbl for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then whisk to combine.When halloumi is done, add croutons, spring mix, clementine and mint to a large bowl. Drizzle half the vinaigrette over top, then toss to combine.
Divide salad between plates. Top with halloumi. Drizzle remaining vinaigrette over top. Sprinkle with almonds.