Summer Halloumi Salad
with Strawberry Dressing and Clementines
Get ready to feel the sunshine! Tonight's dinner is a pop of bright, summery flavours with a strawberry vinaigrette that clings to sweet snap peas, juicy clementines and salty, crisp halloumi. This meal is an instant pick-me-up!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Wine Vinegar
Sugar Snap Peas
Not included in your delivery
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut ciabatta into 1/2-inch pieces. Add 1 tbsp oil (dbl for 4 ppl) and ciabatta to an unlined baking sheet. Season with salt and pepper, then toss to coat. Toast in the top of the oven until lightly golden, 5-6 min. (TIP: Keep an eye on croutons so they don't burn!)
Meanwhile, thinly slice cucumber. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl).Trim, then halve snap peas. Cut halloumi into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with pepper.
Heat a large non-stick pan over medium-high heat. When hot, add halloumi to the dry pan. Cook until golden-brown, 2-3 min per side. (NOTE: Don't overcrowd the pan; for 4 ppl, cook in batches.)
Meanwhile, peel clementines, then separate segments. Squeeze juice from 2 segments into a large bowl.
Add strawberry jam, vinegar and 2 tbsp oil (dbl for 4 ppl) to the bowl with clementine juice. Season with salt and pepper, then whisk to combine. Add onions, then toss to coat.
Add spring mix, snap peas, cucumbers, clementine segments and croutons to bowl with onions. Toss to combine. Divide salad between plates. Top with halloumi. Sprinkle sunflower seeds over top.