Honey Halloumi, Bacon & Creamy Avo Salad
with Jammy Eggs & Toasted Almonds- Eggs
- Milk
- Almond
- Soy
Don’t worry, this is nothing like your garden variety salad - this one has flavour popping like fireworks. Salty and squeaky halloumi & bacon next to a soft boiled egg, all wrapped up in crunchy cos lettuce sure sounds like an exciting take on a salad - but we’ll let you try it for yourself.
Ingredients
1
cucumber
1 head
cos lettuce
1
avocado
1 packet
Halloumi
(Contains: Milk; )
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Dijon mustard
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 packet
diced bacon
Not included in your delivery
olive oil
2
eggs
(Contains: Eggs; )
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook eggs in boiling water until soft boiled, 8 minutes. Drain and cool in cold water.
• Meanwhile, slice cucumber into half-moons. Roughly chop cos lettuce. Slice avocado in half, scoop out flesh and roughly chop. • Cut halloumi into 1cm slices.
• Heat a large frying pan over medium-high heat. Toast almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook bacon, breaking up with a spoon, until golden, 3-5 minutes. Transfer to a bowl. • Return the 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, add the honey and turn halloumi to coat.
• Peel egg shells, then cut eggs into quarters. • In a large bowl, combine dijon mustard, garlic aioli and a drizzle of white wine vinegar and olive oil. Add cos lettuce, avocado and cucumber to the dressing. Toss to combine and season to taste. • Divide cos salad between bowls. • Top with halloumi, bacon, jammy eggs and toasted almonds. Enjoy!
