Honey Haloumi & Chicken Fattoush Salad
with Pickled Onion & Golden Dressing
- Milk
- Gluten
- Soy
- Wheat
- Sesame
- May contain traces of allergens
- Milk
- Soy
This salad sensation will take you on a culinary adventure straight to the heart of the Middle East! Crunchy veggies, crispy tortilla chips and golden haloumi and chicken kissed by a drizzle of sticky honey all come together for a fresh and flavourful meal.
Ingredients
1 packet
haloumi
(Contains: Milk;)
Ā½
lemon
1
cucumber
1
tomato
Ā½
red onion
2 clove
garlic
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
mixed salad leaves
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
1 packet
chicken breast
Not included in your delivery
olive oil
Ā½ tbs
honey
Utensils
Cooking Steps
ā¢ Preheat oven to 220Ā°C/200Ā°C fan-forced. ā¢ To a medium bowl, add haloumi and cover with water to soak ā¢ Slice lemon into wedges. Thinly slice cucumber into half-moons. Roughly chop tomato. Thinly slice red onion (see ingredients). Finely chop garlic. Roughly chop mini flourtortillas (see ingredients). ā¢ In a small microwave-safe bowl, combine onion, a generous squeeze of lemon juice and a good pinch of sugar and salt. ā¢ Microwave onion for 30 second bursts, until softened. Set aside to cool.
ā¢ In a small bowl, combine garlic, a good drizzle of olive oil and a pinch of salt and pepper. ā¢ Spread mini flourtortillas evenly on a lined oven tray (donāt worry if they overlap) and brush or spread with some garlic oil. ā¢ Bake until golden, 5-10 minutes.
TIP: If your tray is crowded, toss the tortilla chips halfway through baking.
ā¢ Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. ā¢ Meanwhile, 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. ā¢ Remove from the heat, then add the honey and a splash of water, turning to coat. ā¢ Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. ā¢ Return frying pan with a drizzle of olive oil over medium-high heat. ā¢ Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
ā¢ In a large bowl, combine a good squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. ā¢ Add mixed salad leaves, tomato, cucumber, tortilla chips, and pickled onion. Toss to combine and season to taste. ā¢ Slice chicken. ā¢ Divide fattoush salad between bowls. Top with honey-glazed haloumi and chicken. ā¢ Drizzle over golden goddess dressing, serve with remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed the fresh, summery taste. Some found it a bit salty; others thought the honey clashed with the haloumi.
- Ease of prep:Ā Quick and easy to make with clear instructions. The tortilla chips were a hit, though some suggested lowering the oven temperature.
- Suggestions:Ā Several recommended adding chicken for a heartier meal. Try crispy bacon or fresh beetroot for extra flavour.
- Portions:Ā Some found it perfect for a light meal, while others felt it wasn't filling enough for dinner.
- Leftovers:Ā The salad can go soggy; consider assembling components separately if not eating immediately.
