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 halloumi kissed by a drizzle of sticky honey all come together for a fresh and flavourful meal.
Allergens
Utensils
Tags
Parsley
1 packet
Cos lettuce
1
Tomato
1
Mint
1 packet
Cucumber
1
Mini Flour Tortillas
6
Halloumi
1 packet
Garlic Dip
1 packet
Radish
2
Olive oil
1 drizzle
Honey
Balsamic vinegar
• Preheat oven to 200°C/180°C fan-forced.
• Slice mini flourtortillas (see ingredients) into quarters.
• Place tortilla chips 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.
• Finely slice radish.
• Cut halloumi into slices.
• Roughly chop cos lettuce (see ingredients).
• Finely chop parsley.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Add halloumi and cook until golden brown, 1-2 minutes each side.
• Remove pan from the heat, then add the honey and parsley, turning halloumi to coat.
• In a large bowl, combine cos lettuce, tomato, cucumber, radish, tortilla chips and a drizzle of olive oil and balsamic vinegar. Season to taste.
• Divide fattoush salad between bowls.
• Top with honey halloumi and tear over mint.
• Serve with garlic dip. Enjoy!
3379
kJ
Energy (kJ)
808
kcal
Calories
52.5
g
Fat
24.8
g
of which saturates
48.1
g
Carbohydrate
12.8
g
of which sugars
12.9
g
Dietary Fibre
33.2
g
Protein
1811
mg
Sodium
