Quick Crumbed Fish, Halloumi & Lemony Cos Salad

Name: Quick Crumbed Fish, Halloumi & Lemony Cos Salad with Feta & Dijon Mayonnaise
Total time: 25 min
Yield: 2
Cuisine: New Zealand
Ingredients: 1 packet Panko Breadcrumbs; 1 Cos Lettuce; 1 packet Mayonnaise; 280 g Hoki Fillets; 1 Cucumber; 1 sachet Kiwi Spice Blend; 1 packet Dijon Mustard; 1 Lemon; 2 Radish; 1 packet Halloumi; 1 packet Cow's Milk Feta; 1 drizzle olive oil; 1 tbs plain flour; 1 piece egg

with Feta & Dijon Mayonnaise

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Fresh, crisp, and full of flavour. This vibrant salad brings together crunchy cos lettuce, zesty radish, halloumi, and golden crumbed fish for a dish that’s as satisfying as it is refreshing. Finished with a punchy Dijon mayo, it’s the perfect balance of light and indulgent.

We’ve added feta to this recipe. It may be a little different to what’s pictured, but just as delicious!

Tags:

Under 30g carbs

Allergens:

Wheat

•Gluten

•Fish

•Milk

•Eggs

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

Cos Lettuce

1 packet

Mayonnaise

(May be present: Soy, Sesame, Fish, Eggs. )

280 g

Hoki Fillets

(Contains: Fish; )

Cucumber

1 sachet

Kiwi Spice Blend

1 packet

Dijon Mustard

Lemon

Radish

1 packet

Halloumi

(Contains: Milk; )

1 packet

Cow's Milk Feta

(Contains: Milk; May be present: Cashew, Pine nut. )

Not included in your delivery

1 drizzle

olive oil

1 tbs

plain flour

(Contains: Gluten; May be present: Wheat. )

1 piece

egg

(Contains: Eggs; )

Nutrition Values

Calories1010 kcal

Energy (kJ)4230 kJ

Fat64.5 g

of which saturates31.9 g

Carbohydrate35.5 g

of which sugars8.2 g

Dietary Fibre4.1 g

Protein70.7 g

Cholesterol0 mg

Sodium2780 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

Cooking Steps

PDF

• Roughly chop cos lettuce. Thinly slice radish. Using a vegetable peeler, peel cucumber into thin ribbons. Slice lemon into wedges. • Discard any liquid from white fish fillet packaging. Slice fish in half crossways to get 1 piece per person. Cut halloumi into 1cm-thick slices. • In a shallow bowl, combine Kiwi spice blend and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Gently dip fish first into flour mixture to coat, then into the egg and finally in breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Cook crumbed hoki in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a paper-towel lined plate. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the crumbed fish does not stick to the pan.

• Meanwhile, combine a generous squeeze of lemon juice and olive oil in a large bowl. Add cos lettuce, radish and cucumber to the dressing. Toss to combine and season to taste.

• In a small bowl, combine mayonnaise and dijon mustard. • Divide lemony cos salad, halloumi and crumbed fish between bowls.• Crumble over cow's milk feta (see ingredients) and serve with Dijon mayonnaise. Enjoy!