Sriracha-Honey Haloumi & Creamy Maple Salad
with Cherry Tomatoes & Quick Pickled Onion
Calories
:
439 kcalProtein
:
19.6g proteinPreparation Time
:
20 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Milk
Succulent glazed haloumi meets its match in this creamy maple salad, where velvety sweetness is balanced by the zesty pop of quick pickled onion. With juicy cherry tomatoes adding a fresh burst to every bite, this dish is a masterclass in balancing rich, sweet and tangy flavours. It’s a sophisticated little number that proves maple belongs on much more than just pancakes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
½
Red Onion
1 packet
Haloumi
(Contains: Milk;)
1
Hot Sauce
1 packet
Snacking Tomatoes
1
Cucumber
1 packet
Mixed Salad Leaves
1
Creamy Maple Dressing
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
1 tsp
honey
Utensils
•Large Non-Stick Pan
Cooking Steps
1
- Thinly slice red onion (see ingredients).
- Cut haloumi into 1cm-thick slices.
- In a small bowl, combine the vinegar and a good pinch of sugar and salt.
- Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
2
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook haloumi until golden brown, 1-2 minutes each side. SPICY! The hot sauce is spicy, use less if you're sensitive to heat. Remove pan from heat, then add hot sauce, the honey and a splash of water, turning haloumi to coat.
3
- While the haloumi is cooking, halve snacking tomatoes. Slice cucumber into thin rounds.
- Drain pickled onion and reserve a splash of pickling liquid.
- In a large bowl, combine tomatoes, cucumber, mixed salad leaves, pickled onion, creamy maple dressing, the reserved pickling liquid and a drizzle of olive oil. Season to taste.
4
- Divide swicy glazed haloumi and creamy maple salad between plates. Enjoy!
