with Flaked Almonds & Golden Goddess Dressing
Step right up, this Middle Eastern inspired fattoush salad has crunch, freshness and flavour in every bite. Start with spiced haloumithat’s tossed in sticky honey, then finish it all off with a tangy salad, brimming with fresh veggies and pita. Delish!
Allergens
Utensils
Tags
Chermoula spice blend
1 sachet
Haloumi
1 packet
Golden Goddess Dressing
1 packet
Flaked almonds
1 packet
Pita Bread
1
Tomato
1
Cucumber
1
Mixed salad leaves
1 packet
Olive oil
1 drizzle
Honey
1 tbs
- Preheat grill to high.
- In a medium bowl, place haloumi and cover with water to soak.
- Cut tomato into thin wedges. Slice cucumber into thin half-moons.
- Cut or tear pita bread into bite-sized pieces (see ingredients).
- Place pita chips on a lined oven tray with a drizzle with olive oil and season with salt and pepper.
- Toss to coat and bake until golden, turning halfway, 8-10 minutes.
- Allow to cool slightly.
- Meanwhile, drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook haloumi until golden brown, 1-2 minutes each side.
- Remove pan from heat, add the honey and a pinch of chermoula spice blend, turning haloumi to coat.
- To a large bowl, add cucumber, tomato, mixed salad leaves, pita chips and golden Goddess dressing.
- Toss to coat and season to taste.
- Divide fattoush-style salad between bowls. Top with spiced haloumi and flaked almonds to serve. Enjoy!
2460
kJ
Energy (kJ)
589
kcal
Calories
34.5
g
Fat
15.3
g
of which saturates
44.2
g
Carbohydrate
19.6
g
of which sugars
4.7
g
Dietary Fibre
25.1
g
Protein
0
mg
Cholesterol
1620
mg
Sodium
with Flaked Almonds & Golden Goddess Dressing
