Crumbed Haloumi Caesar-Style Salad
with Croutons & Creamy Dressing
- Soy
- Gluten(Wheat)
- Almond
- Gluten
- Eggs
- Milk
- Eggs
- Sesame
- Milk
- May contain traces of allergens
- Almond
- Hazelnut
- Gluten
- Fish
- Traces of Tree Nuts
- Soy
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.
Ingredients
1
cucumber
1
tomato
1 packet
ciabatta
(Contains: Soy, Gluten(Wheat); May be present: Eggs, Sesame, Milk, Almond, Hazelnut)
1 packet
flaked almonds
(Contains: Almond; )
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 bag
Cos Lettuce Mix
1 packet
haloumi/grill cheese
(Contains: Milk; )
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Creamy Salad Dressing
(Contains: Eggs, Milk; May be present: Sesame, Gluten, Fish, Tree Nuts, Soy)
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten; )
1
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish, praising its taste and calling it "yummy". Some found it bland or lacking flavour, especially in the crumb.
- Ease of prep: Quick to make, though crumbing the haloumi was time-consuming for some. Consider pan-frying the haloumi without breading to save time.
- Suggestions: Try adding more dressing, as some found it insufficient. Consider serving the haloumi on the side to keep it warm.
- Portions: Several reviewers mentioned wanting more salad leaves to balance the croutons and haloumi.
- Texture: Some found the combination of crumbed haloumi and croutons too crunchy or heavy; consider using plain grilled haloumi instead.
