Honey Haloumi & Pickled Fennel Salad
with Croutons & Herby Dressing
- Wheat
- Gluten
- Soy
- Eggs
- Sesame
- Milk
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
- Brazil nut
- Cashew
- Gluten
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
- Wheat
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. With feathery crests and cleansing bulbs, the pickled Fennel will quickly become the best part of this crouton salad. When paired with honey haloumi, you’ll be savouring each and every bite. Compliments to the Fennel we say!
Ingredients
1
Baby Cos Lettuce
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
1
Cucumber
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 sachet
Everything Garnish
(Contains: Sesame; May be present: Hazelnut, Milk, Soy, Almond, Brazil nut, Cashew, Gluten, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Walnut, Wheat.)
1
Fennel
2
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Haloumi
(Contains: Milk;)
1
Lemon
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
1 tbs
honey
Utensils
Cooking Steps
- Thinly slice fennel.
- In a small heatproof bowl, combine the white wine vinegar and a good pinch of sugar and salt.
- Scrunch sliced fennel in your hands then add it to pickling liquid. Add enough water to just cover fennel. microwave fennel, in 30 second bursts, until warmed through. Set aside.
- While fennel is pickling, roughly shred baby cos lettuce.
- Thinly slice cucumber into rounds. Slice lemon into wedges. Finely chop garlic.
- In a second small bowl, combine dill & parsley mayonnaise and Greek-style yoghurt.
- Cut or tear bake-at-home ciabatta 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 another drizzle of olive oil, tossing until fragrant, 1-2 minutes. Transfer to a large bowl. Season to taste.
- Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
- Return pan to medium-high heat with a drizzle of olive oil.
- Cook haloumi until golden brown, 1-2 minutes each side.
- Remove pan from heat and add the honey and a squeeze of lemon juice.
- Drain pickled fennel.
- To bowl with croutons, add pickled fennel, cucumber, cos lettuce, a good squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste.
- Divide pickled fennel crouton salad between bowls. Top with haloumi and drizzle over creamy dill and parsley dressing.
- Sprinkle with everything garnish (see ingredients). Serve with any remaining lemon wedges. Enjoy!
