Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful crumbed haloumi meets a caesar-style salad tossed in a tangy and creamy dressing, then topped with sharp Parmesan to finish it off.
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
ciabatta(ContainsGluten, SoyMay be presentEgg, Sesame, Tree Nuts, Peanuts, Sulphites, Milk)
flaked almonds(ContainsTree NutsMay be presentSesame, Peanuts, Milk, Gluten, Soy)
panko breadcrumbs(ContainsGlutenMay be presentSesame, Tree Nuts, Peanuts, Milk, Soy)
cos lettuce mix
Aussie spice blend
grated Parmesan cheese(ContainsMilk)
creamy salad dressing(ContainsEggs, MilkMay be presentSesame, Tree Nuts, Gluten, Soy, Fish)
• Preheat oven to 220°C/200°C fan-forced. • Pat haloumi dry with a paper towel, then cut into 2cm-thick slices. Thinly slice cucumber into rounds. Roughly chop tomato.
• Cut or tear ciabatta into bite-sized chunks. • Place ciabatta on a lined oven tray with Aussie spice blend and a drizzle of olive oil. • Toss to coat, spread out evenly, then bake until golden, 5-7 minutes. • When croutons have 2 minutes cook time remaining, add flaked almonds to one side of the tray, then toast until golden.
• Meanwhile, add plain flour to a shallow bowl. In a second shallow bowl, whisk egg. In a third shallow bowl, place panko breadcrumbs. • Coat haloumi slices in flour mixture, followed by egg, and finally the panko breadcrumbs. Transfer to a plate. • Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. Cook haloumi until golden brown, 2 minutes each side. Transfer to a plate lined with paper towel.
• In a large bowl, combine creamy salad dressing and a splash of water. Add cucumber, tomato, cos lettuce mix and croutons to the dressing. Toss to combine and season to taste. • Divide Caesar-style salad between bowls. Top with crumbed haloumi. • Garnish with grated Parmesan cheese and toasted almonds to serve.