[Al Fresco] NZ Honey & Thyme Haloumi
with Smoked Salmon Avocado Salad Panzanella
- Eggs
- Soy
- Wheat
- Gluten
- Almond
- Milk
- Sulphites
- Hazelnut
- Macadamia
- Sesame
- Pistachio
- Pecan
- Eggs
- Cashew
- Almond
- Walnut
- Peanuts
- Brazil nut
- May contain traces of allergens
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Wholemeal Panini
(Contains: Soy, Wheat, Gluten; May be present: Sulphites, Hazelnut, Macadamia, Sesame, Pistachio, Pecan, Eggs, Cashew, Almond, Walnut, Peanuts, Brazil nut)
Cold Smoked Salmon
1 packet
Roasted almonds
(Contains: Almond; )
1
Cucumber
Avocado
1 sachet
Thyme
1 packet
Rocket leaves
1 packet
Halloumi
(Contains: Milk; )
1 packet
Parsley
2
Garlic
1
Lemon
packet
Snacking Tomatoes
1
Radish
Cherry Tomatoes
Nutrition Values
Cooking Steps
• Slice avocado in half, scoop out flesh and thinly slice. Thinly slice cucumber and radish. Halve cherry tomatoes. Finely chop garlic. • Slice lemon into wedges. Roughly chop roasted almonds. Pick thyme leaves. • Cut haloumi into 1cm slices. Cut or tear wholegrain panini into bite-sized chunks.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panini until golden and slightly crispy, 5-6 minutes. Add garlic and cook until fragrant, 1 minute. • Transfer to a medium bowl and season to taste.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium, add thyme, the honey and a squeeze lemon juice, turning haloumi to coat. • Arrange on a plate and sprinkle over almonds.
• Layer cucumber, avocado, radish and smoked salmon on a plate and tear over herbs. • Drizzle with dill & parsley mayonnaise, squeeze over lemon juice and season with salt and pepper.
• To the croutons, add tomatoes, rocket leaves, a drizzle of balsamic vinegar and olive oil, and toss to combine. Season to taste.
• Bring everything to the table to serve. • Help yourself to some honey and thyme glazed haloumi, smoked salmon avocado salad and panzanella. Serve with remaining lemon wedges. Enjoy!
