Double Honey-Glazed Halloumi & Caesar-Style Salad
with Dijon Dressing & Almonds
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
2
Garlic
1
Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk)
1
Cucumber
2 packet
Halloumi
(Contains: Milk; )
1 packet
Flaked Almonds
(Contains: Almond; )
1
Lemon
1 packet
Cherry Tomatoes
1
Cos Lettuce
1 packet
Dijon Mustard
Nutrition Values
Cooking Steps
• Roughly chop cos lettuce. Halve cherry tomatoes (see ingredients). Slice cucumber into half-moons. Slice lemon into wedges. Finely chop garlic. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer to a large bowl.
• Cut or tear bake-at-home ciabatta into bite-sized chunks. • Return the frying pan to medium-high heat with a generous drizzle of olive oil. Cook ciabatta until golden and slightly crispy, 5-6 minutes.
• Meanwhile, add mayonnaise to the bowl of garlic oil, along with dijon mustard and a squeeze of lemon juice. Whisk to combine and season to taste. • Add cos lettuce, tomato, cucumber and croutons to the dressing.
TIP: Toss the salad just before serving to keep the leaves and croutons crisp.
• Cut halloumi into 1cm slices. • Return frying pan to 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). • Remove pan from heat, add honey and turn halloumi to coat.
• Divide Ceasar-style salad between bowls. Top with honey-glazed haloumi. • Sprinkle over toasted almonds. Serve with remaining lemon wedges. Enjoy!
