with Creamy Maple Dressing & Currants
Level up your salad game with this vibrant, crunchy number! We’re teaming up crispy bacon and golden sourdough croutons with a fresh medley of green butter lettuce, radish and cucumber. Finished with a generous sprinkle of Parmesan, crunchy walnuts and sweet currants, it’s all tossed in a creamy maple dressing for a light yet satiating meal.
Allergens
Utensils
Tags
Cucumber
1
Radish
2
Trio Lettuce
1
Walnuts
1 packet
Bacon
1
Sliced Sourdough
4
Currants
1 packet
Grated Parmesan Cheese
1 packet
Halloumi
1 packet
Caesar dressing
1 packet
Olive oil
1 drizzle
White wine vinegar
1 drizzle
- Thinly slice cucumber and red radish into rounds.
- Roughly chop green butter lettuce, walnuts and streaky bacon.
- Cut or tear sliced sourdough into bite-sized chunks.
- Cut halloumi into 1cm-thick slices.
- In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
- Cook sourdough until golden and slightly crispy, 5-6 minutes. Season to taste and transfer to a large bowl.
- Return frying pan to medium-high heat with a drizzle of olive oil.
- Cook bacon, tossing until golden, 5-6 minutes. Transfer to a paper towel-lined plate.
- Return frying pan to medium-high heat with a drizzle of olive oil.
- Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.
- To bowl with croutons, add bacon, radish, cucumber, lettuce, currants, creamy maple dressing and a good drizzle of vinegar. Season to taste.
- Divide creamy maple bacon, halloumi and crouton salad between bowls.
- Sprinkle over grated Parmesan cheese and garnish with walnuts to serve. Enjoy!
783
kcal
Calories
3280
kJ
Energy (kJ)
58.2
g
Fat
25.2
g
of which saturates
25.3
g
Carbohydrate
8.3
g
of which sugars
1.8
g
Dietary Fibre
38.9
g
Protein
0
mg
Cholesterol
1760
mg
Sodium
