Golden Halloumi, Clementine and Pea Salad
with Toasted Pepitas and Balsamic Glaze- Milk
- Sulphites
- Gluten
Juicy, sweet clementine takes centre stage in this weeknight salad. Halloumi, pepitas, balsamic glaze and DIY croutons feature as the delicious supporting cast!
Ingredients
200 g
Halloumi Cheese
(Contains: Milk)
2 unit
Clementine
113 g
Spring Mix
113 g
Sugar Snap Peas
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
1 unit
Ciabatta Roll
(Contains: Gluten)
¼ tsp
Garlic Salt
28 g
Pepitas
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
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.
