Mediterranean Haloumi, Chicken & Olive Salad Bowl

Name: Mediterranean Haloumi, Chicken & Olive Salad Bowl with Garlic Croutons & Creamy Pesto Dressing
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Red Onion; 1 packet Haloumi; 1 Garlic; 1 Bake-At-Home Ciabatta; 1 packet Creamy Pesto Dressing; 330 g Chicken Tenderloins; 1 Tomato; 1 Cucumber; 1 packet Kalamata Olives; 1 packet Mixed Salad Leaves

with Garlic Croutons & Creamy Pesto Dressing

Up to 180$ + Free Treats / Extras for Life

Freshen up your mealtimes with this tasty bowl of goodness! It’s full of veggies and flavour, with olives, haloumi, chicken and hearty garlicky croutons to round out the stellar salad. This is one salad that is made for making friends – or you can just enjoy the whole thing yourself!

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

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Milk

•Wheat

•Gluten

•Soy

•Eggs

•Walnut

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 Time20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

1 packet

Haloumi

(Contains: Milk;)

Garlic

Bake-At-Home Ciabatta

(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)

1 packet

Creamy Pesto Dressing

(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)

330 g

Chicken Tenderloins

Tomato

Cucumber

1 packet

Kalamata Olives

1 packet

Mixed Salad Leaves

Nutritional Values

Energy (kJ)3610 kJ

Calories863 kcal

Fat44.5 g

of which saturates16.8 g

Carbohydrate50.4 g

of which sugars9.7 g

Dietary Fibre7.3 g

Protein63.9 g

Cholesterol0 mg

Sodium1740 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• In a medium bowl, place haloumi and cover with water to soak. • Finely chop garlic. Roughly chop tomato and cucumber. Thinly slice red onion (see ingredients). • In a small microwave-safe bowl, combine onion, white wine vinegar and a good pinch of sugar and salt. • Microwave onion for 30 second bursts, until softened. Set aside to cool.

• Cut or tear bake-at-home ciabatta (see ingredients) into bite-sized chunks. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook ciabatta until golden and slightly crispy, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Season to taste then transfer to a large bowl.

• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • 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. Remove from heat, add the honey, turning to coat. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate and cover to keep warm.

• To the bowl with croutons, add tomato, cucumber, mixed salad leaves, kalamata olives, pickled onion, a drizzle of vinegar and olive oil. Season to taste. • Divide Italian crouton salad between bowls. • Top with haloumi and chicken. Drizzle over creamy pesto dressing to serve. Enjoy!