Easy Red Pesto Haloumi
with Panzanella-Style Salad & Garlic Aioli- Gluten
- Soy
- Wheat
- Milk
- Almond
- Eggs
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
- Traces of Cashew
- Walnut
- Macadamia
Our rich red pesto transforms this fuss-free meal into something special. Slather it on juicy seared haloumi, serve with a garlicky crouton-adorned salad, and you have a dish that brings the Italian vibes to the table.
Ingredients
½
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1 clove
garlic
1 sachet
Italian herbs
1 packet
haloumi
(Contains: Milk;)
1 packet
red pesto
(Contains: Milk, Almond; May be present: Eggs, Cashew, Walnut, Macadamia.)
1 bag
mixed salad leaves
1 packet
Parmesan cheese
(Contains: Milk;)
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
½ tbs
honey
drizzle
vinegar (balsamic or white wine)
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Tear bake-at-home ciabatta (see ingredients) into small chunks. • Place torn ciabatta on a second lined oven tray. Drizzle with olive oil and sprinkle with garlic and Italian herbs. Season, then toss to coat. Bake until golden, 8-10 minutes. • Finely chop garlic. Cut haloumi into 1cm-thick slices. • In a medium bowl, add haloumi and cover with water.
• Meanwhile, when the croutons are almost done, drain haloumi and pat dry. • 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.
• Combine the honey and a drizzle of olive oil and vinegar in a large bowl. Season to taste. • Add mixed salad leaves, shaved Parmesan cheese and croutons. Toss to coat.
• Divide panzanella-style salad between plates. Top with haloumi, spooning over red pesto. • Serve with garlic aioli. Enjoy!
