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
2 packet
Roasted almonds
1 packet
Baby spinach & rocket mix
1 packet
Radish
2
Butter
15 g
Olive oil
1 drizzle
• Slice cucumber 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 baby spinach & rocket leaves, 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 over dill & parsley mayonnaise and garnish with roasted almonds. Enjoy!
1020
kcal
Calories
4280
kJ
Energy (kJ)
85.7
g
Fat
42.4
g
of which saturates
14.1
g
Carbohydrate
11.1
g
of which sugars
2.8
g
Dietary Fibre
49.2
g
Protein
0
mg
Cholesterol
1910
mg
Sodium
with Tomato, Herby Mayonnaise & Flaked Almonds
with Tomato, Herby Mayonnaise & Flaked Almonds
with Corn Chips, Slaw & Sour Cream
with Tomato, Herby Mayonnaise & Flaked Almonds