with sweet chilli sauce
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Halloumi
200 grams
Easy Peeler
2 unit(s)
Sweet Chilli Sauce
1 sachet(s)
Onion
1 unit(s)
Red Wine Vinegar
1 sachet(s)
Ciabatta
2 unit(s)
Cucumber
1 unit(s)
Frozen Edamame Beans
80 grams
Salad Leaves
120 grams
Prawns
160 grams
Oil
1 tbsp
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the ciabatta into 1cm cubes.
- Pop onto a lined baking tray then toss with a drizzle of oil and a pinch of salt and pepper. Bake in the oven until crispy and golden brown, 8-10 mins.
- Meanwhile, drain the cheese then chop into slices (3 per person). Add to a bowl of cold water.
- Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Halve, peel and slice the onion as thinly as you can.
- Peel and separate the easy peeler segments. Squeeze juice from 2 segments (per 2P) into a large bowl.
- To the juice, add sweet chilli sauce, red wine vinegar and 1 tbsp oil (per 2P).
- Mix well and toss with the onion. Season to taste with salt, pepper and sugar.
- Remove the cheese slices from the water and pat dry with kitchen paper.
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once hot, fry the cheese and prawns until cooked through, 4-5 mins. Turn the cheese halfway through. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Toss the salad leaves with edamame, cucumbers, easy peeler segments, croutons, onion and the sweet chilli dressing.
- Season to taste with salt and pepper.
- Divide the tossed salad between plates.
- Top with the halloumi.
3032
kJ
Energy (kJ)
725
kcal
Energy (kcal)
36.4
g
Fat
19.2
g
of which saturates
58.4
g
Carbohydrate
28
g
of which sugars
5.5
g
Dietary Fiber
42.6
g
Protein
0
mg
Cholesterol
5.54
g
Salt
