Nonna's Halloumi Cotoletta & Parmesan Salad
with Dill-Parsley Mayo
- Eggs
- Soy
- Sulphites
- Milk
- Gluten
- Wheat
- Sesame
- Fish
- Eggs
- Soy
- Milk
- May contain traces of allergens
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Balsamic Glaze
(Contains: Sulphites; May be present: Sesame, Fish, Eggs, Soy, Milk)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
baby spinach & rocket mix
1 packet
one-step coater
(Contains: Gluten, Wheat; May be present: Soy)
1
Tomato
1
Cucumber
1 packet
Halloumi
(Contains: Milk; )
Nutrition Values
Cooking Steps
• In a medium bowl, place halloumi and cover with water to soak. • Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices.
• In a shallow bowl, place one-step-coater and combine with salt, garlic & herb seasoning and a pinch of pepper. Dip halloumi into crumb mixture to coat, pressing the crumbs on so they stick. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook halloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate. Transfer to a paper towel-lined plate.
• Meanwhile, thinly slice cucumber into rounds. • Cut tomato into bite-sized chunks. • In a large bowl, combine spinach & rocket mix, tomato, cucumber, parmesan cheese, and a drizzle of balsamic vinegar and olive oil. Season to taste and toss to combine.
• Divide parmesan salad and Nonna's halloumi cottoletta between plates. • Serve with a dollop of dill & parsley mayonnaise. Enjoy!
