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Carb Smart Halloumi and Clementine Salad
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Carb Smart Halloumi and Clementine Salad

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!

Tags:
Veggie
Quick
Carb Smart
Allergens:
Milk
Almonds/Amandes
Sulphites
Mustard
Barley
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

200 g

Halloumi Cheese

(Contains Milk)

2 unit

Clementine

113 g

Spring Mix

3.5 g

Mint

28 g

Almonds, sliced

(Contains Almonds/Amandes)

3.5 g

Chives

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Honey

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 unit

Ciabatta Roll

(Contains Barley, Wheat)

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories750 kcal
Fat52 g
Saturated Fat23 g
Carbohydrate42 g
Sugar14 g
Dietary Fiber5 g
Protein32 g
Cholesterol35 mg
Sodium1640 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Baking Sheet
Measuring Spoons
Paper Towel
Strainer
Large Bowl
Whisk
Small Bowl

Instructions

Toast almonds
1

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 almonds so they don't burn!) Transfer to a plate.

Toast croutons
2

Meanwhile, cut ciabatta into 1/2-inch pieces.Add ciabatta and 1 tbsp (2 tbsp) oil 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.

Prep
3

Meanwhile, peel clementines, then separate into sections.Thinly slice half the chives (use 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.

Pan-fry halloumi
4

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.

Make vinaigrette and mix salad
5

Meanwhile, add chives, mustard, vinegar, honey and 2 tbsp (4 tbsp) oil 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.

Finish and serve
6

Divide salad between plates. Top with halloumi. Drizzle remaining vinaigrette over top. Sprinkle with almonds.

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