Peri-Peri Beef, Haloumi & Herby Mayo Salad
with Ciabatta Croutons & Cherry Tomatoes
A light and bright salad is sometimes all you need, so let us present to you our peri-peri beef and haloumi salad that is on it's way to becoming your new favourite seasoning for proteins. And, for a little bit of fun, we've added some garlic croutons to round out the meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
250 g
Beef Strips
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Garlic Paste
1
Gourmet Leaf Mix
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
1 packet
Snacking Tomatoes
1 sachet
Peri-Peri Seasoning
(May be present: Soy, Gluten, Wheat.)
1
Corn
1
Cucumber
1 packet
Haloumi
(Contains: Milk;)
Utensils
Cooking Steps
• In a medium bowl, place haloumi and cover with water to soak. • Thinly slice cucumber into half-moons. • Cut tomato into thin wedges. • Using a vegetable peeler, peel carrot into ribbons. • Finely chop garlic. • In a medium bowl, combine beef strips, peri-peri seasoning and a drizzle of olive oil.
• Slice bake-at-home ciabatta in half lengthways. Toast or grill ciabatta to your liking. • In a medium heatproof bowl, microwave garlic and the butter in 10 second bursts, until melted and fragrant. Season with salt and pepper. • Roughly chop toasted ciabatta then add to bowl with garlic butter. Toss to coat.
• Drain haloumi and pat dry. Cut the 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. Transfer to a paper towel-lined plate. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, tossing, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate. • In a large bowl, combine dill & parsley mayonnaise and a drizzle of vinegar. Add mixed salad leaves, cucumber, tomato, carrot and garlic croutons and toss to combine. Season. TIP: Cooking the meat in batches over high heat helps it stay tender.
• Divide garlic crouton salad between bowls. • Top with peri-peri beef and haloumi to serve. Enjoy!
