Spiced Halloumi & Cannellini Bean Salad
with Garlicky Dijon-Yoghurt Dressing
- Sulphites
- Milk
- Gluten
- Wheat
- May contain traces of allergens
Succulent halloumi, seasoned with our smokey Kiwi spice blend and seared to perfection, pairs with a crisp cannellini bean salad tossed with cucumber, celery and baby spinach in a creamy Dijon-yoghurt dressing. This light, flavour-packed meal is sure to impress!
Ingredients
1 packet
Snacking Tomatoes
1 packet
Baby Spinach Leaves
1
Celery
(Contains: Sulphites)
2
Garlic
1 tin
Cannellini Beans
1 packet
Halloumi
(Contains: Milk)
1 sachet
Kiwi Spice Blend
1 packet
Dijon Mustard
1
Natural Yoghurt
(Contains: Milk May be present: Gluten, Wheat)
Not included in your delivery
1 drizzle
olive oil
Nutrition
Utensils
Cooking Steps
• Halve snacking tomatoes (see ingredients).
• Roughly chop baby spinach leaves. Thinly slice celery. Finely chop garlic.
• Drain and rinse cannellini beans.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine halloumi, Kiwi spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a large bowl. Set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil.
• Cook halloumi until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
• To the bowl with cooled garlic oil, add natural yoghurt and Dijon mustard. Stir to combine.
• Add cannellini beans, celery, tomatoes and baby spinach. Toss to coat. Season to taste with salt and pepper.
• Slice halloumi (if preferred).
• Divide spiced halloumi and cannellini bean salad between plates to serve. Enjoy!
