Double Chilli Butter Halloumi & Garden Salad
with Tomato, Herby Mayonnaise & Flaked Almonds- Milk
- Almond
- Sulphites
- Eggs
- Soy
- Gluten
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Soy
- May contain traces of allergens
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!
Ingredients
1
Cucumber
1
Tomato
1
Radish
2 clove
Garlic
2 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; May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
15 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Slice cucumber into half-moons. Cut tomato into wedges. Thinly slice radish. Finely chop garlic. • Cut flavoured 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 frying pan to a medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side (cook in batches if your pan is getting crowded). • 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.
• In a large bowl, combine baby spinach & rocket leaves, 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!
