Chilli-Butter Halloumi & Garden Salad

Name: Chilli-Butter Halloumi & Garden Salad with Tomato, Herby Mayonnaise & Flaked Almonds
Total time: 20 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Dill & Parsley Mayonnaise; 1 Tomato; 1 packet Balsamic Glaze; 1 Cucumber; 1 sachet Chilli Flakes; 1 packet Halloumi; 1 packet Flaked Almonds; 1 packet baby spinach & rocket mix; 2 Radish; 2 Garlic; 1 drizzle olive oil; 15 g butter

with Tomato, Herby Mayonnaise & Flaked Almonds

Get up to $175 off

Golden, crispy halloumi meets a spicy kick in this hearty vegetarian salad! Paired with crisp veg, crunchy almonds, and a luscious drizzle of herby mayo, it’s a fresh, fiery, and oh-so-satisfying dish. Get ready for a salad that steals the spotlight!

Allergens:

Eggs

•Soy

•Sulphites

•Milk

•Almond

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

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

Tomato

1 packet

Balsamic Glaze

Cucumber

1 sachet

Chilli Flakes

1 packet

Halloumi

1 packet

Flaked Almonds

1 packet

baby spinach & rocket mix

Radish

Garlic

Not included in your delivery

1 drizzle

olive oil

15 g

butter

Nutrition Values

Calories645 kcal

Energy (kJ)2700 kJ

Fat55.1 g

of which saturates24.3 g

Carbohydrate11.5 g

of which sugars9.6 g

Dietary Fibre3.4 g

Protein25.4 g

Sodium1040 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.

Cooking Steps

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

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

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

• 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 with dill & parsley mayonnaise and garnish with toasted almonds to serve. Enjoy!