Honey-Glazed Haloumi & Caesar-Style Salad
with Dijon Dressing & Almonds
You can put down that supermarket salad because we have one that will truly blow you away with sweetly glazed haloumi and toasted almonds sprinkled on top. The croutons add a golden crunch while the dijon mayo dressing wraps everything up with a tasty bow.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Ingredients
1 head
cos lettuce
1 packet
cherry tomatoes
1
cucumber
½
lemon
2 clove
garlic
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1
Wholemeal Panini
(Contains Gluten, Soy; )
1 packet
mayonnaise
(Contains Egg; )
½ packet
Dijon mustard
1 packet
haloumi/grill cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Roughly chop cos lettuce. Halve cherry
tomatoes. 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 wholemeal panini into bite-sized chunks. • Return the frying pan to medium-high heat with a generous drizzle of olive oil. Cook panini until golden and slightly crispy, 4-5 minutes.
• Meanwhile, add mayonnaise to the bowl of garlic oil, along with dijon mustard (see ingredients) 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 haloumi into 1cm slices. • Return 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.
• Divide Ceasar-style salad between bowls. Top with honey-glazed haloumi. • Sprinkle over toasted almonds. Serve with remaining lemon wedges. Enjoy!
