You won't believe how simple it is to make this delicious salad. From the crunchy croutons to sweet caramelised onions and squeaky haloumi, once you’ve got this baby down, soggy supermarket salads will be a distant memory.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1
carrot
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
haloumi
(Contains Milk;)
1 packet
ranch dressing
(Contains Egg, Milk;)
1 bag
mixed salad leaves
1
brown onion
1
tomato
1 packet
Parmesan cheese
(Contains Milk;)
1 sachet
Aussie spice blend
1
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
• Preheat oven to 220°C/200°C fan-forced. • Thickly slice carrot into half-moons. Cut tomato into thick wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water.
• Meanwhile, thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium, then add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl.
• Meanwhile, cut or tear the bake-at-home ciabatta into bite-sized chunks. • Place torn ciabatta on a second lined oven tray. Drizzle with olive oil and sprinkle over 1/2 the shaved Parmesan cheese. • Toss to coat, then bake until golden, 5-8 minutes.
• Drain haloumi and pat dry. In a large bowl, combine Aussie spice blend and a drizzle of olive oil. Add haloumi, turning to coat. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• While the haloumi is cooking, combine ranch dressing and a drizzle of olive oil in a second large bowl. • Add mixed salad leaves, roast veggies, haloumi and cheesy croutons. Gently toss to combine. Season to taste.
• Divide cheesy crouton salad with haloumi between plates. • Spoon caramelised onion over salad. Sprinkle with remaining Parmesan to serve. Enjoy!