Haloumi & Avocado Cos Salad

Name: Haloumi & Avocado Cos Salad with Jammy Eggs, Mustard Dressing & Almonds
Total time: 20 min
Yield: 2
Cuisine: Modern
Ingredients: 1 Cos Lettuce; 1 Avocado; 1 packet Slivered Almonds; 1 Cucumber; 1 packet Halloumi; 1 packet Dijon Mustard; 1 packet Garlic Aioli; 1 drizzle olive oil; 1 tsp honey; 2 piece egg; 1 drizzle white wine vinegar

with Jammy Eggs, Mustard Dressing & Almonds

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Don’t worry this is nothing like your garden variety salad - this one has flavour popping like fireworks. Salty and squeaky haloumi next to a soft boiled egg all wrapped up in a cos lettuce salad sure sounds like an exciting take on a salad - but we’ll let you try it for yourself.

Allergens:

Almond

•Milk

•Mustard

•Eggs

•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

Cos Lettuce

Avocado

1 packet

Slivered Almonds

(Contains: Almond; )

Cucumber

1 packet

Halloumi

(Contains: Milk; )

1 packet

Dijon Mustard

(Contains: Mustard; )

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

2 piece

egg

(Contains: Eggs; )

1 drizzle

white wine vinegar

Nutrition Values

Calories673 kcal

Energy (kJ)2820 kJ

Fat59.1 g

of which saturates21.1 g

Carbohydrate6.8 g

of which sugars5.2 g

Dietary Fibre6.9 g

Protein28 g

Sodium1250 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

•Large Non-Stick Pan

•Medium 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 haloumi into 1cm slices.

• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi, until golden brown, 1-2 minutes each side. Remove pan from heat, add the honey and turn haloumi to coat.

• Peel shells from eggs, 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 haloumi, jammy eggs and almonds. Enjoy!