Golden Halloumi, Clementine and Pea Salad
with Toasted Pepitas and Balsamic Glaze
Juicy, sweet clementine takes centre stage in this weeknight salad. Halloumi, pepitas, balsamic glaze and DIY croutons feature as the delicious supporting cast!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sugar Snap Peas
Not included in your delivery
Before starting, wash and dry all produce. Cut halloumi into 1/4-inch-thick slices. Rinse slices under cold water, then pat dry with paper towels. Tear ciabatta into 1-inch pieces. Trim, then thinly slice snap peas crosswise. Peel clementine, then separate into segments.
Add ciabatta pieces, 1 tbsp oil and 1/4 tsp garlic salt (dbl both for 4 ppl) to a large bowl. Season with pepper, then toss to coat. Heat a dry, large non-stick pan over medium heat. When hot, add ciabatta pieces. (NOTE: For 4 ppl, cook in batches.) Cook, stirring occasionally, until golden-brown on all sides, 5-6 min. Transfer croutons back to the large bowl.
Add pepitas to the same pan. Toast, stirring often, until golden-brown 1-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer pepitas to the bowl with croutons.
Add halloumi to the same pan. Cook until golden-brown, 1-2 min per side. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl.) Transfer halloumi to a plate.
Add spring mix and clementine segments to the bowl with croutons and pepitas. Drizzle half the balsamic glaze and 2 tbsp oil (dbl for 4 ppl) over top. Season with salt and pepper, then toss to combine.
Divide clementine salad between plates. Top with halloumi and snap peas. Drizzle remaining balsamic glaze over top.