with Mint, Almonds and Croutons
Golden seared halloumi lends a salty, creamy bite to this fresh and bright salad. Clementine brings juicy sweetness, while croutons and almonds give texture and crunch! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Allergens
Utensils
Tags
Halloumi Cheese
1 unit(s)
Clementine
2 unit(s)
Spring Mix
113 g
Mint
3.5 g
Almonds, sliced
28 g
Chives
3.5 g
White Wine Vinegar
1 tbsp
Honey
1 unit(s)
Whole Grain Mustard
1 tbsp
Croutons
28 g
Oil
2 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
- Heat a large non-stick pan over medium-high heat.
- When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Meanwhile, peel clementines, then separate into sections.
- Thinly slice half the chives (use all for 4 ppl).
- Strip half the mint (use all for 4 ppl) from stems, then roughly chop.
- Halve halloumi lengthwise, then cut into 1/4-inch-thick slices.
- Using a strainer, rinse halloumi in cold water, then thoroughly pat dry with paper towels.
- Reheat the same pan (from step 1) over medium.
- When hot, add halloumi to the dry pan. (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.)
- Cook until golden-brown, 2-3 min per side.
- Remove from heat.
- Meanwhile, add chives, mustard, vinegar, honey and 2 tbsp (4 tbsp) oil to a small bowl. Season with salt and pepper, to taste, then whisk to combine.
- When halloumi is done, add croutons, spring mix, clementines and mint to a large bowl. Drizzle half the vinaigrette over top, then toss to combine.
- Divide salad between plates. Top with halloumi.
- Drizzle remaining vinaigrette over top.
- Sprinkle with toasted almonds.
640
kcal
Calories
46
g
Fat
19
g
Saturated Fat
27
g
Carbohydrate
10
g
Sugar
4
g
Dietary Fiber
28
g
Protein
140
mg
Cholesterol
1570
mg
Sodium
0.4
g
Trans Fat
650
mg
Potassium
750
mg
Calcium
3
mg
Iron
