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Golden Halloumi, Fresh Watermelon and Pea Salad

Golden Halloumi, Fresh Watermelon and Pea Salad

with Toasted Pepitas and Balsamic Glaze
4.5(2.5K)
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Calories
: 
790 kcal
Protein
: 
31g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Sulphites
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

200 g

Halloumi Cheese

(Contains: Milk)

113 g

Watermelon

113 g

Spring Mix

113 g

Sugar Snap Peas

2 tbsp

Balsamic Glaze

(Contains: Sulphites)

1 unit

Ciabatta Roll

(Contains: Gluten)

½ tsp

Garlic Salt

28 g

Pepitas

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

Energy (kJ)3305 kJ
Calories790 kcal
Fat55 g
Saturated Fat21 g
Carbohydrate44 g
Sugar12 g
Dietary Fiber4 g
Protein31 g
Cholesterol100 mg
Sodium1900 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.
•Paper Towel
•Large Bowl
•Large Non-Stick Pan
•Measuring Spoons

Cooking Steps

PREP
1

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 peas crosswise. Cut watermelon into 1-inch pieces.

MAKE CROUTONS
2

Toss ciabatta pieces with 1 tbsp oil and 1/2 tsp garlic salt (dbl both for 4ppl) in a large bowl. Season with pepper. Heat a large non-stick pan over medium heat. When hot, add ciabatta pieces. Cook, stirring occasionally, until golden-brown on all sides, 5-6 min. Transfer croutons back to the large bowl. (TIP: Cook in batches for 4 ppl.)

TOAST PEPITAS
3

Add pepitas to the same pan. Toast, stirring often, until golden-brown1-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer to the large bowl with croutons.

COOK HALLOUMI
4

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 to a plate.

ASSEMBLE SALAD
5

Add spring mix and watermelon to the large bowl with croutons and pepitas. Drizzle over half the balsamic glaze and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toss to combine.

FINISH AND SERVE
6

Divide watermelon salad between plates. Top with halloumi. Sprinkle over snap peas. Drizzle over remaining balsamic glaze.

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