Summer Halloumi Salad

Name: Summer Halloumi Salad with Strawberry Dressing and Clementines
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 200 g Halloumi Cheese; 2 unit Clementine; 2 tbsp Strawberry Jam; 113 g Spring Mix; 56 g Red Onion; 1 tbsp Red Wine Vinegar; 113 g Sugar Snap Peas; 1 unit Ciabatta Roll; 66 g Mini Cucumber; 0.13 tsp Salt*; 0.13 tsp Pepper*; 28 g Sunflower Seeds; 3 tbsp Oil*

with Strawberry Dressing and Clementines

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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

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time

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*

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

Cooking Steps

PDF

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.