Sticky Halloumi Meatballs & Sweet Garden Salad
with Creamy Pesto Dressing & Onion Chutney
- Milk
- Sulphites
- Gluten
- Wheat
- Eggs
For halloumi meatballs with some Mediterranean vibes, lace them with our rich herb and mushroom seasoning, then add an extra layer of flavour by coating them in our onion chutney. Serve them with a sweet apple and mini capsicum salad for a textural, balanced feast. Don't forget the drizzle of creamy pesto dressing to tie everything together.
Ingredients
1 packet
Mixed Salad Leaves
1 sachet
Herb & Mushroom Seasoning
1 packet
Halloumi
(Contains: Milk)
1 packet
Onion Chutney
(Contains: Sulphites)
2
Garlic
1 packet
Creamy Pesto Dressing
(Contains: Milk)
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat)
1
Celery
(Contains: Sulphites)
1
apple
1
Capsicum
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs)
1 drizzle
balsamic vinegar
Nutrition
Utensils
Cooking Steps
• Finely chop garlic. • Thinly slice celery, apple and white turnip (see ingredients). • Cut halloumi into 1cm-thick slices.
• In a medium bowl, combine halloumi, herb & mushroom seasoning, fine breadcrumbs (see ingredients), the egg, garlic and a pinch of salt and pepper.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook halloumi until golden brown, 2 minutes each side (cook in batches if necessary). Set aside on a paper towel-lined plate. Remove from heat, then add onion chutney and a splash of water. Toss halloumi to coat. Set aside.
• In a large bowl, combine mixed salad leaves, celery, apple, turnip and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide garden salad between plates. • Top with halloumi, then spoon over any remaining glaze. • Drizzle with creamy pesto dressing to serve. Enjoy!
