Chilli Butter Halloumi & Garden Salad
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Chilli Butter Halloumi & Garden Salad

Chilli Butter Halloumi & Garden Salad

with Tomato, Herby Mayonnaise & Flaked Almonds

Enjoy a burst of fresh flavours with this spectacular salad combo, perfectly golden with a touch of heat! The chilli butter halloumi is salty, buttery and downright delicious. Paired with a crisp salad, creamy herb mayonnaise, and a sprinkle of flaked almonds, it’s a vibrant dish that’s sure to satiate your appetite!

Tags:
Veggie
•Climate Superstar
Allergens:
Milk
•Almond
•Sulphites
•Egg
•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

cucumber

1

Tomato

1

Radish

2 clove

Garlic

1 packet

Halloumi

(Contains Milk; )

1 packet

Flaked Almonds

(Contains Almond; )

1 pinch

Chilli Flakes

1 packet

spinach & rocket mix

1 packet

balsamic glaze

(Contains Sulphites; )

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

Not included in your delivery

olive oil

15 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)2789 kJ
Calories666 kcal
Fat56.5 g
of which saturates22.5 g
Carbohydrate13.9 g
of which sugars11.3 g
Dietary Fibre3.6 g
Protein26.2 g
Sodium970 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

•Large Frying Pan

Cooking Steps

1
1

• Slice cucumber into half-moons. Cut tomato into wedges. • Thinly slice radish. • Finely chop garlic. • Cut halloumi into 1cm-thick slices.

2
2

• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

3
3

• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium and add garlic, a pinch of chilli flakes (if using) and the butter. Cook, turning halloumi to coat, until fragrant, 1-2 minutes.

4
4

• In a large bowl, combine spinach & rocket mix, cucumber, tomato, radish, balsamic glaze and a drizzle of olive oil. Season to taste. • Divide garden salad between bowls. Top with chilli butter halloumi. • Drizzle over dill & parsley mayonnaise and garnish with flaked almonds. Enjoy!