Grapefruit and Halloumi Salad
with Strawberry Dressing
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Halloumi Cheese
(Contains: Milk)
1 unit
Grapefruit
2 tbsp
Strawberry Jam
(Contains: Sulphites)
113 g
Spring Mix
1 unit
Ciabatta Roll
(Contains: Gluten)
7 tbsp
Thyme
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
132 g
Mini Cucumber
113 g
Sugar Snap Peas
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
