We've added a fresh and tasty baby heirloom tomato salad to this refreshing halloumi sandwich! This dish features a simple yet satisfying herby mayo and decadent zucchini ribbons.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Dijon Mustard(ContainsMustard/Moutarde, Sulphites/Sulfite)
Mayonnaise(ContainsMustard/Moutarde, Sulphites/Sulfite, Egg/Oeuf)
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat your broiler to high. Wash and dry all produce. Heat Guide for Step 2: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Finely chop parsley. Finely chop 1 tbsp oregano (dbl for 4 ppl). Halve tomatoes. Using a peeler, peel zucchini lengthwise into long ribbons. Peel, then mince or grate garlic. Cut halloumi into 1/4-inch thick slices. Rinse halloumi under cold water and pat dry with paper towels, then season with pepper.
Whisk together mustard, vinegar, half the garlic, 1 tsp sugar, 2 tbsp oil (dbl both for 4 ppl) and 1/4 tsp chili flakes (NOTE: Reference Heat Guide) in a large bowl. Set aside. Stir together parsley, oregano, mayo and remaining garlic in a small bowl. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then halloumi slices. Pan-fry, until golden-brown, 1-2 min per side. (TIP: Cook in 2 batches for 4 ppl, using 1 tbsp oil for each batch!) Set aside.
While halloumi cooks, halve ciabatta buns. Arrange ciabatta halves, cut-side up, on a baking sheet. Toast in middle of oven, until golden-brown, 2-3 min. (TIP: Keep an eye on your ciabatta so that it doesn't burn!)
Add spinach and zucchini ribbons to the large bowl with dressing. Toss together. Season with salt and pepper.
Spread herb-mayo over bottom buns, top with the halloumi slices and some salad. Top with the top bun. Add tomatoes to remaining salad and toss together. Divide garlic halloumi sandwiches between plates. Serve remaining salad on the side.