[GFYF] NZ Haloumi & Chargrilled Capsicum Relish
with Balsamic Courgette Salad
- Sulphites
- Milk
- Fish
- Soy
- Cashew
- Sesame
- Wheat
- Gluten
- Almond
- Milk
- Eggs
- May contain traces of allergens
Ingredients
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites; May be present: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs)
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Rocket leaves
1 packet
Halloumi
(Contains: Milk; )
2
Courgette
1
Radish
Nutrition Values
Cooking Steps
• In a medium bowl, place haloumi and cover with water to soak.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • 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.
• Thinly slice courgette lengthways. Thinly slice radish. • Wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook courgette, turning until tender, 2-3 minutes. Season. Transfer to a bowl and set aside to cool.
• To bowl with courgette, add rocket, radish and balsamic vinaigrette dressing. Toss to combine and season. • Divide haloumi and balsamic courgette salad between plates. Top haloumi with chargrilled capsicum relish. Enjoy!
