Honey-Glazed Haloumi Koftas
with Tomato-Radish Salad & Herby Dressing
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
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Haloumi
(Contains: Milk;)
Rocket
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 sachet
Ras El Hanout
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1
Tomato
1
Cucumber
2
Red Radish
1 packet
Spinach & Rocket Mix
Cooking Steps
• Finely chop garlic. Thinly slice radish. Cut tomato into wedges. Slice cucumber into half moons. Cut halloumi into 1cm-thick slices. • In a medium bowl, combine haloumi, ras el hanout, garlic, fine breadcrumbs (see ingredients), egg and the salt. • Using damp hands, roll the haloumi mixture into koftas about 8cm long and 2.5cm thick (3 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook koftas, turning, for 6-8 minutes, or until browned all over and the koftas are cooked through. • Add the honey to the pan and turn the koftas to coat.
• In a small bowl, combine dill & parsley mayonnaise and a splash of water. Set aside. • In a second medium bowl, combine radish, tomato, cucumber and salad leaves. Add a drizzle of the red wine vinegar and olive oil. Season and toss to combine.
• Divide tomato-radish salad between bowls. Top with honey-glazed haloumi koftas. • Sprinkle with flaked almonds. Drizzle with the herby dressing to serve. Enjoy!
