with Radish & Garlic Dip
This salad sensation will take you on a culinary adventure straight to the heart of the Middle East! Crunchy veggies, crispy tortilla chips and golden haloumi kissed by a drizzle of sticky honey all come together for a fresh and flavourful meal.
Allergens
Utensils
Tags
Olive oil
Mini Flour Tortillas
3
Tomato
1
Cucumber
1
Radish
2
Haloumi/grill cheese
2 packet
Cos lettuce
0.5 head
Honey
1 tsp
Turkish Sumac Seasoning
0.5 sachet
Balsamic vinegar
drizzle
Garlic Dip
1 packet
Parsley
1 packet
Mint
1 packet
• Preheat oven to 200°C/180°C fan-forced. • Slice mini flour tortillas into quarters. Place on a lined oven tray (don’t worry if they overlap). Toss with olive oil and season with salt. • Bake until lightly golden and crispy, 8-10 minutes.
• While tortilla chips are baking, roughly chop tomato and cucumber (see ingredients). Roughly chop cos lettuce (see ingredients). • Finely slice radish. Cut haloumi into slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from the heat, add the honey and turn haloumi to coat.
• In a large bowl, combine cos lettuce, tomato, cucumber, radish, tortilla chips, sumac seasoning (see ingredients), a drizzle of olive oil and balsamic vinegar. Season to taste. • Divide Middle Eastern fattoush salad between bowls, top with honey-glazed haloumi and serve with garlic dip. Tear over parsley and mint. Enjoy!
4619
kJ
Energy (kJ)
73.9
g
Fat
38.1
g
of which saturates
50.6
g
Carbohydrate
13.8
g
of which sugars
12.6
g
Dietary Fibre
54.6
g
Protein
2784
mg
Sodium
