Honey Haloumi & Pickled Fennel Salad

Name: Honey Haloumi & Pickled Fennel Salad with Croutons & Herby Dressing
Total time: 20 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Haloumi; 1 packet Dill & Parsley Mayonnaise; 2 Garlic; 1 Bake-At-Home Ciabatta; 1 sachet Everything Garnish; 1 packet Greek-Style Yoghurt; 1 Baby Cos Lettuce; 1 Cucumber; 1 Lemon; 1 Fennel; 1 drizzle olive oil; ¼ cup white wine vinegar; 1 tbs honey

with Croutons & Herby Dressing

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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!

Tags:

Vegetarian

Allergens:

Milk

•Egg

•Hvede

•Gluten

•Soja

•Sesamzaad

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Haloumi

1 packet

Dill & Parsley Mayonnaise

Garlic

Bake-At-Home Ciabatta

1 sachet

Everything Garnish

1 packet

Greek-Style Yoghurt

Baby Cos Lettuce

Cucumber

Lemon

Fennel

Not included in your delivery

1 drizzle

olive oil

¼ cup

white wine vinegar

1 tbs

honey

Nutritional Values

Calories848 kcal

Energy (kJ)3550 kJ

Fat49.3 g

of which saturates17.6 g

Carbohydrate68 g

of which sugars21.6 g

Dietary Fibre8 g

Protein71.4 g

Sodium1690 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

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!