Mediterranean Haloumi & Olive Salad Bowl
with Garlic Croutons & Creamy Pesto Dressing
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!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
haloumi
(Contains: Milk;)
1 clove
garlic
1
tomato
1
cucumber
½
red onion
½
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1 packet
mixed salad leaves
1 packet
kalamata olives
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
Not included in your delivery
olive oil
1 tbs
white wine vinegar
½ tbs
honey
drizzle
vinegar (balsamic or white wine)
Utensils
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.
• 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!
