Double Chilli-Butter Halloumi & Garden Salad
with Tomato, Herby Mayonnaise & Flaked Almonds
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
cucumber
1
tomato
1
radish
2 clove
garlic
2 packet
Halloumi
(Contains: Milk; )
1 packet
Flaked Almonds
(Contains: Almond; )
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 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!
