Honey Halloumi, Pumpkin & Orange Salad
with Avocado & Mint
- Milk
- Almond
- Sulphites
- Fish
- Soy
- Cashew
- Sesame
- Wheat
- Gluten
- Almond
- Milk
- Eggs
- May contain traces of allergens
A refreshing salad is exactly what we want when the warm weather hits. This one brings together an epic combo of flavours, with sweet-and-salty glazed halloumi, citrusy orange segments, creamy avo and toasted almonds. It has a little bit of everything you need and it’s sure to go down a treat!
Ingredients
1 packet
Peeled Pumpkin Pieces
1
Avocado
1
Radish
1
Spring Onion
1
Orange
1 packet
Halloumi
(Contains: Milk; )
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites; May be present: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs)
1 packet
Mixed Salad Leaves
1 packet
Mint
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Place peeled pumpkin pieces on a lined oven tray.
• Drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.
• Slice avocado in half, scoop out flesh and thinly slice.
• Thinly slice radish and spring onion.
• Peel and thinly slice orange into wedges.
• Cut halloumi into 1cm slices.
• Heat a large frying pan over medium-high heat. Toast slivered almonds,
tossing, until golden, 2-3 minutes. Transfer to a bowl.
• When pumpkin has 5 minutes remaining, return frying pan to medium-high
heat with a drizzle of olive oil.
• Cook halloumi until golden brown, 1-2 minutes each side.
• Remove pan from heat, then add the honey and turn to coat.
• In a medium bowl, combine balsamic & olive oil dressing, pumpkin,
orange, radish, spring onion and mixed salad leaves. Toss to combine.
• Divide orange salad between bowls.
• Top with avocado and honey halloumi.
• Sprinkle over toasted almonds and tear over mint to serve. Enjoy!
