Garlic Haloumi & Crouton Salad
with Creamy Dressing & Almonds
- Wheat
- Gluten
- Soy
- Milk
- Almond
- Eggs
- Lupin
- Sesame
- Almond
- Hazelnut
- Eggs
- Milk
- May contain traces of allergens
Ingredients
2
Garlic
1 packet
Mixed Salad Leaves
1
Tomato
1 sachet
Garlic & Herb Seasoning
1
Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk)
1
Celery
1 packet
Halloumi
(Contains: Milk; )
1 packet
Flaked Almonds
(Contains: Almond; )
1 packet
Garlic Aioli
(Contains: Soy, Eggs; )
Nutrition Values
Cooking Steps
• Roughly chop tomato. Thinly slice celery. Finely chop garlic. Cut or tear ciabatta into bite-sized chunks. • In a medium bowl, place haloumi and cover with water to soak.
• Heat a large frying pan over medium-high heat. Toast flaked almonds until golden, 2-3 minutes. Transfer to a bowl and set aside.
• Return frying pan to medium-high heat with a generous drizzle of olive oil. Cook ciabatta until golden and slightly crispy, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a large bowl.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a medium bowl, combine haloumi, garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side.
• To the bowl with the croutons, add mixed salad leaves, tomato, celery and a drizzle of balsamic vinegar and olive oil. Toss to combine and season to taste.
• Divide crouton salad between bowls. Top with garlic haloumi. • Drizzle over garlic aioli. • Sprinkle with toasted almonds to serve. Enjoy!
