Peach-and-Halloumi Salad
with Crispy Chickpeas and Apricot Dressing- Milk
- Sulphites
- Mustard
- Gluten
- Wheat
- May contain traces of allergens
- Egg
- Sesame
- Crustaceans
- Tree nuts
- Mustard
- Soy
- Milk
- Sulphites
- Fish
- Peanuts
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) • Peach • Mini cucumber • Spinach • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Dried cranberries (cranberries, sugar, sunflower oil) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum).
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
1 unit(s)
Chickpeas
(May be present: Gluten, Wheat)
56 g
Baby Spinach
1 unit(s)
Peach
2 unit(s)
Mini Cucumber
1 tbsp
Apricot Spread
(May be present: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
28 g
Dried Cranberries
(May be present: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Drain and rinse chickpeas, then pat dry with paper towels.
- On a parchment-lined baking sheet, toss together chickpeas and 1 1/2 tbsp (3 tbsp) olive oil.
- Roast in the top of the oven for 22 - 25 min, stirring halfway through, until golden and crispy. Season with salt and pepper.
- Meanwhile, cut 4 sections off peaches, avoiding the pit. Cut each section into 1/4-inch slices.
- Halve cucumbers lengthwise. Cut into 1/4-inch moons.
- Cut halloumi into 1/4-inch slices, then halve slices crosswise.
- Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) olive oil, then halloumi. (NOTE: Don't crowd the pan. For 4 servings, cook in batches.) Cook for 2-3 min per side, until golden.
- In a large bowl, whisk together vinegar, mustard, half the apricot spread (use all for 4 servings) and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- To the bowl with dressing, add halloumi, spinach, peaches and cucumbers. Toss to coat.
- Divide halloumi salad between plates. Top with chickpeas and dried cranberries.
