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Summer Halloumi Salad
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Summer Halloumi Salad

Summer Halloumi Salad

with Strawberry Dressing and Orange Segments

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 oranges, and salty crisp halloumi. It's a boost of instant Vitamin C!

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)

1 unit

Orange

4 tbsp

Strawberry Jam

113 g

Spring Mix

113 g

Red Onion

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

28 g

Sunflower Seeds

113 g

Sugar Snap Peas

132 g

Mini Cucumber

1 unit

Ciabatta Roll

(Contains Gluten)

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories850 kcal
Fat52 g
Saturated Fat24 g
Carbohydrate66 g
Sugar29 g
Dietary Fiber7 g
Protein34 g
Cholesterol35 mg
Sodium1760 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
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 a 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 your croutons so they don't burn!)

Prep
2

While croutons toast, thinly slice cucumber. Peel, then slice onion into 1/4-inch slices. Trim, then halve snap peas. Cut halloumi into 1/4-inch thick slices. Rinse halloumi in cold water, then pat the slices dry with paper towels. Season with pepper.

Cook halloumi
3

Heat a large non-stick pan over medium-high heat. When the pan is hot, add halloumi to the dry pan. Cook, until golden -brown, 2-3 min per side. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl.)

Prep orange
4

While halloumi cooks, peel orange, then separate segments. Squeeze juice from one segment into a large bowl.

Marinate onions
5

Add strawberry jam, vinegar and 2 tbsp oil (dbl for 4 ppl) to the large bowl with orange 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, orange segments and croutons to the large bowl with the onions. Toss to combine. Divide salad between plates. Top with halloumi. Sprinkle sunflower seeds over top.

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