Sweet, savoury and lip-smacking good. Pan-fried halloumi gets touseled with fresh grapefruit segments, crisp snap peas, spring mix and a strawberry dressing. Grab a fork and dig into a plate full of the seasons bounty!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
White Wine Vinegar(ContainsSulphites/Sulfite)
Sugar Snap Peas
Before starting, preheat your broiler to high. Wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4ppl) from the stems. Halve, then cut ciabatta into 1-inch pieces. Toss ciabatta and thyme with 1 tbsp oil (dbl for 4 ppl), on a baking sheet. Season with salt and pepper. Broil in the middle of the oven, until golden-brown and crisp, 2-3 min.
Cut cucumbers into 1/2-inch thick half-moons. Trim, then cut snap peas in half. Cut the halloumi into 1/4-inch thick slices. Rinse halloumi in cold water and pat the slices dry with paper towels.
Meanwhile, place grapefruit, flat-end down, on a cutting board. Cut peel away from flesh from top to bottom, turning the grapefruit as you go. Once peel is removed, slip a paring knife along each side of the white lines (membranes) of grapefruit to release segments into a medium bowl. Squeeze the remaining grapefruit juice from the membranes into a large bowl.
Add strawberry jam, vinegar and 1 tbsp oil (dbl for 4ppl) to the large bowl with the grapefruit juice. Whisk together, then season with salt and pepper and set aside.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then halloumi. Pan-fry, until golden-brown, 2-3 min per side. (NOTE: for 4ppl cook in 2 batches using 1/2 tbsp oil for each batch)
Add the ciabatta, spring mix, cucumbers and snap peas to the large bowl with the dressing. Toss to combine. Divide the salad between plates and top with the halloumi and grapefruit segments.