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Summer Halloumi Salad
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Summer Halloumi Salad

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!

Tags:
Veggie
Allergens:
Milk
Sulphites
Gluten

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

200 g

Halloumi Cheese

(Contains Milk)

2 unit

Clementine

2 tbsp

Strawberry Jam

113 g

Spring Mix

56 g

Red Onion

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

113 g

Sugar Snap Peas

1 unit

Ciabatta Roll

(Contains Gluten)

66 g

Mini Cucumber

28 g

Sunflower Seeds

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

3 tbsp

Oil*

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Nutrition Values

Calories780 kcal
Fat52 g
Saturated Fat24 g
Carbohydrate49 g
Sugar19 g
Dietary Fiber6 g
Protein30 g
Cholesterol35 mg
Sodium1600 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.

Utensils

Baking Sheet
Measuring Spoons
Paper Towel
Strainer
Large Non-Stick Pan
Large Bowl
Whisk

Instructions

Toast croutons
1

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!)

Prep
2

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.

Cook halloumi
3

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.)

Prep clementines
4

Meanwhile, peel clementines, then separate segments. Squeeze juice from 2 segments into a large bowl.

Marinate onions
5

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.

Finish and serve
6

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.

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