Honey Haloumi & Pesto Kumato Salad
with Avocado & Garlic Chilli Croutons
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These super sweet, yet super versatile tomato variety carries the perfect sweetness ratio to level up any dish. When paired with honey haloumi and a rainbow salad, these tomatoes will have you savouring each and every bite. Compliments to the Kumato we say!
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.
Ingredients
1
Red Onion
1
Avocado
1 packet
Haloumi
(Contains: Milk;)
1
Garlic
1
Basil Pesto
(Contains: Milk, Cashew;)
4
Sliced Sourdough
(Contains: Milk, Wheat, Gluten, Soy; May be present: Sesame, Milk, Almond, Hazelnut, Eggs, Lupin.)
1 packet
Pine Nuts
(Contains: Pine nut; May be present: Sesame, Milk, Almond, Hazelnut, Brazil nut, Cashew, Macadamia, Peanuts, Pecan, Pistachio, Soy, Walnut.)
1 sachet
Chilli Flakes
1
Kumato
1 packet
Spinach & Rocket Mix
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
1 tbs
honey
Cooking Steps
- In a medium bowl, place haloumi and cover with water to soak.
- Thinly slice red onion.
- In a small bowl, combine the vinegar and a good pinch of sugar and salt.
- Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
- Thinly slice Kumato into wedges.
- Slice avocado in half, scoop out flesh and thinly slice.
- Finely chop garlic.
- 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. Season to taste.
- In the last minute of cook time, add garlic, a pinch of chilli flakes (if using) and another drizzle of olive oil, tossing, until fragrant. Transfer to a bowl.
- Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
- Return frying 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 splash of water, turning to coat.
- Drain pickled onion.
- In a large bowl, combine basil pesto and a good drizzle of olive oil.
- Add spinach & rocket mix, Kumato, avocado, pickled onion and croutons. Toss to combine and season to taste.
- Divide rainbow Kumato salad between bowls. Top with seared haloumi.
- Garnish with pine nuts. Enjoy!
