with Tomato, Herby Mayo & Roasted Almonds
Golden, crispy halloumi meets a spicy kick in this hearty vegetarian salad! Paired with crisp veg, crunchy almonds, and a luscious drizzle of herby mayo, it’s a fresh, fiery, and oh-so-satisfying dish. Get ready for a salad that steals the spotlight! *We’ve replaced the flaked almonds in this recipe with roasted almonds due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Dill & Parsley Mayonnaise
1 packet
Tomato
1
Balsamic glaze
1 packet
Cucumber
1
Chilli flakes
1 sachet
Halloumi
1 packet
Roasted almonds
1 packet
Baby spinach & rocket mix
1 packet
Radish
2
Garlic
2
Olive oil
1 drizzle
Butter
15 g
• Thinly slice cucumber(see ingredients) into half-moons.
• Cut tomato into wedges.
• Thinly slice radish.
• Finely chop garlic.
• Cut halloumi into 1cm-thick slices.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side.
• Reduce heat to medium, then add garlic, a pinch of chilli flakes (if using) and the butter. Cook, turning halloumi to coat, until fragrant, 1-2 minutes.
• In a large bowl, combine spinach & rocket mix, cucumber, tomato, radish, balsamic glaze and a drizzle of olive oil. Season to taste.
• Divide garden salad between bowls. Top with chilli-butter halloumi.
• Drizzle with dill & parsley mayonnaise and garnish with roasted almonds (see ingredients) to serve. Enjoy!
703
kcal
Calories
2940
kJ
Energy (kJ)
59.7
g
Fat
24.7
g
of which saturates
13.1
g
Carbohydrate
10
g
of which sugars
3.4
g
Dietary Fibre
27.5
g
Protein
0
mg
Cholesterol
1040
mg
Sodium
