You can put down that supermarket salad because we have one that will truly blow you away with sweetly glazed halloumi and toasted almonds sprinkled on top. The croutons add a golden crunch while the Dijon mayo dressing wraps everything up with a tasty bow.
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
1
Cos Lettuce
1
Cucumber
1
Lemon
Garlic
1
Flaked Almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1
Mayonnaise
(Contains Egg; )
1
Dijon Mustard
(Contains Sulphites; )
1
Halloumi
(Contains Milk; )
1
Diced Chicken
1
Cherry Tomatoes
1
Ciabatta
(Contains Soy, Gluten(Wheat); May be present Egg, Sesame, Milk, Almond, Hazelnut. )
olive oil
honey
• Roughly chop cos lettuce. Halve cherry tomatoes (see ingredients). Slice cucumber into half-moons. Slice lemon into wedges. Finely chop garlic. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer to a large bowl.
• Cut or tear bake-at-home ciabatta into bite-sized chunks. • Return the frying pan to medium-high heat with a generous drizzle of olive oil. Cook ciabatta until golden and slightly crispy, 5-6 minutes.
• Meanwhile, add mayonnaise to the bowl of garlic oil, along with dijon mustard and a squeeze of lemon juice. Whisk to combine and season to taste. • Add cos lettuce, tomato, cucumber and croutons to the dressing.
TIP: Toss the salad just before serving to keep the leaves and croutons crisp.
• Cut halloumi into 1cm slices. • 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, add honey and turn halloumi to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Cut halloumi into 1cm slices. • 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, add honey and turn halloumi to coat. Transfer to a plate. • Wash and dry the frying pan, then return to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned and cooked through (when no longer pink inside), 5-6 minutes. Season with salt & pepper. Transfer to a plate.
• Divide Ceasar-style salad between bowls. Top with honey-glazed halloumi. • Sprinkle over toasted almonds. Serve with remaining lemon wedges. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide Ceasar-style salad between bowls. Top with honey-glazed halloumi and chicken. • Sprinkle over toasted almonds. Serve with remaining lemon wedges. Enjoy!