Honey Halloumi, Bacon & Creamy Avo Salad

Name: Honey Halloumi, Bacon & Creamy Avo Salad with Jammy Eggs & Toasted Almonds
Total time: 20 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 eggs; 1 cucumber; 1 head cos lettuce; 1 avocado; 1 packet Halloumi; 1 packet Slivered Almonds; 1 tsp honey; 1 packet Dijon mustard; 1 packet garlic aioli; drizzle white wine vinegar; 1 packet diced bacon

with Jammy Eggs & Toasted Almonds

Get up to $175 off

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.

Allergens:

Eggs

•Milk

•Almond

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

cucumber

1 head

cos lettuce

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

eggs

(Contains: Eggs; )

1 tsp

honey

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)4080 kJ

Calories975 kcal

Fat84.2 g

of which saturates29.9 g

Carbohydrate10.6 g

of which sugars8.7 g

Dietary Fibre8.8 g

Protein45.4 g

Sodium2080 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Large Non-Stick Pan

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!