[Perfection Fresh] Double Seared Pesto Haloumi & Rainbow Kumato Salad
with Avocado & Garlic Chilli Croutons
Allergens:
Milk
•Cashew
•Wheat
•Gluten
•Soy
•Pine nut
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Preparation Time20 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1
Red Onion
1
Avocado
2 packet
Haloumi
(Contains: Milk;)
1
Garlic
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
1 packet
Pine Nuts
(Contains: Pine nut; May be present: Hazelnut, Milk, Soy, Sesame, Almond, Brazil nut, Cashew, Macadamia, Peanuts, Pecan, Pistachio, 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
1
- In a large 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.
2
- Thinly slice Kumato into wedges.
- Slice avocado in half, scoop out flesh and thinly slice.
- Finely chop garlic.
3
- 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.
4
- 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.Cook in batches if your pan is getting crowded.
- Remove pan from heat and add the honey and a splash of water, turning to coat.
5
- 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.
6
- Divide rainbow Kumato salad between bowls. Top with seared haloumi.
- Garnish with pine nuts. Enjoy!
