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 facts
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-salty balance of clementine and halloumi is a standout combination, with the balsamic glaze, toasted pepitas, and garlic croutons adding great depth and crunch.
- Ease of prep: Most reviewers found this salad quick and straightforward to pull together, though some noted the multiple pan steps make it feel more involved than a typical salad.
- Suggestions: Several reviewers found the overall dish too salty; swapping garlic salt for garlic powder on the croutons can help, and adding extra clementine segments balances the saltiness of the halloumi. Some preferred the snap peas lightly cooked rather than raw, and a few suggested cutting the halloumi into smaller pieces or cubes so it integrates better into the salad. Consider boosting the dressing by adding a splash of red wine vinegar or extra balsamic glaze, as many found the amount provided left the salad dry.
- Leftovers: At least one reviewer noted this salad holds up well as a refrigerated leftover, which is a pleasant bonus for a dish with croutons.
- Portions: Some reviewers felt the meal was on the lighter side for a main dinner, with a few suggesting adding quinoa, couscous, or chickpeas to make it more substantial.
