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Mediterranean Recipes

Seared Haloumi & Cucumber Salad

Seared Haloumi & Cucumber Salad

Seared Haloumi & Cucumber Salad

with Onion Chutney Glaze & Garlic Sauce

Get up to $200 off!

How many meatballs are too many? The answer is you can never have enough of these seared haloumi! Served with all-time favourites like tomato salad and topped with garlic sauce and almonds, it doesn’t get any better than this.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

We’ve replaced the tomato in this recipe with cucumber due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!

Tags:

Mediterranean

•Calorie Smart

•Under 40g carbs

Allergens:

Milk

•Eggs

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Fine Breadcrumbs

1

Carrot

1

Celery

1 packet

Flaked Almonds

1 sachet

Garlic & Herb Seasoning

1 packet

Garlic Sauce

1 packet

Haloumi

(Contains: Milk;)

1 packet

Mixed Salad Leaves

1 packet

Onion Chutney

Cucumber

Not included in your delivery

1 drizzle

olive oil

1 piece

egg

(Contains: Eggs;)

1 drizzle

balsamic vinegar

Nutritional Values

Calories567 kcal

Energy (kJ)2370 kJ

Fat38.9 g

of which saturates15.3 g

Carbohydrate27.7 g

of which sugars14.7 g

Dietary Fibre5 g

Protein26.3 g

Sodium1570 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Thinly slice celery. • Roughly chop tomato. • Grate carrot.

2

• Cut the haloumi into 1cm-thick slices. • In a medium bowl, place haloumi and cover with water to soak.

Cook the haloumi

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook • Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add onion chutney and a splash of water. Gently toss haloumi to coat. • While the meatballs are cooking, in a second medium bowl, combine mixed salad leaves, celery, carrot and tomato. Add a drizzle of balsamic vinegar and olive oil. Toss to coat, then season to taste. TIP: For best results, drain the oil from the pan before cooking the sauce.

4

• Divide tomato salad between bowls. Top with seared haloumi, spooning over any remaining glaze from the pan. • Drizzle with garlic sauce and garnish with flaked almonds to serve. Enjoy!

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