Double Mediterranean Haloumi & Olive Salad Bowl

Name: Double Mediterranean Haloumi & Olive Salad Bowl with Garlic Croutons & Creamy Pesto Dressing
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 2 packet haloumi; 1 clove garlic; 1 tomato; 1 cucumber; ½ red onion; 1 tbs white wine vinegar; ½ Bake-At-Home Ciabatta; ½ tbs honey; 1 packet mixed salad leaves; 1 packet kalamata olives; drizzle vinegar (balsamic or white wine); 1 packet creamy pesto dressing

with Garlic Croutons & Creamy Pesto Dressing

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Freshen up your mealtimes with this rainbow bowl of goodness! It's full of veggies and flavour, with olives, haloumi and hearty garlicky croutons to round out the stellar salad. This is one salad that is made for making friends - or you can just enjoy the whole thing yourself!

Tags:

Veggie

Allergens:

Milk

•Gluten

•Soy

•Wheat

•Eggs

•Walnut

The quantities provided above are averages only.

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.

Preparation Time20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

2 packet

haloumi

1 clove

garlic

tomato

cucumber

red onion

Bake-At-Home Ciabatta

1 packet

mixed salad leaves

1 packet

kalamata olives

1 packet

creamy pesto dressing

Not included in your delivery

olive oil

1 tbs

white wine vinegar

½ tbs

honey

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3743 kJ

Calories895 kcal

Fat67.4 g

of which saturates31.9 g

Carbohydrate25.3 g

of which sugars11.3 g

Dietary Fibre4.4 g

Protein38.2 g

Sodium2878 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• In a medium bowl, place haloumi and cover with water to soak. • Finely chop garlic. Roughly chop tomato and cucumber. Thinly slice red onion (see ingredients). • In a small microwave-safe bowl, combine onion, white wine vinegar and a good pinch of sugar and salt. • Microwave onion for 30 second bursts, until softened. Set aside to cool.

• Cut or tear bake-at-home ciabatta (see ingredients) into bite-sized chunks. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook ciabatta until golden and slightly crispy, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Season to taste then transfer to a large bowl.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick 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. Remove from heat, add the honey, turning to coat.

TIP: Cook haloumi in batches if your pan is getting crowded!

• Add tomato, cucumber, mixed salad leaves, kalamata olives and pickled onion to the croutons. Add a drizzle of vinegar and olive oil. Toss to combine and season to taste. • Divide Mediterranean salad between bowls. • Top with haloumi. Drizzle with creamy pesto dressing to serve. Enjoy!