Chutney-Glazed Haloumi & Tomato Salad
with Garlic Sauce & Almonds
- Milk
How many haloumi are too many? The answer is you can never have enough of these haloumi! Served with all-time favourites like a capsicum salad and topped with garlic sauce and almonds, it doesn’t get any better than this. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
Celery
1 packet
Flaked Almonds
1 packet
Mixed Salad Leaves
1 packet
Haloumi
(Contains: Milk;)
1 packet
Garlic Sauce
1
Capsicum
1 packet
Fine Breadcrumbs
1 sachet
Garlic & Herb Seasoning
1 packet
Onion Chutney
1
Carrot
Utensils
Cooking Steps
• Cut the haloumi into 1cm-thick slices. • In a medium bowl, place haloumi and cover with water to soak.
• Thinly slice celery. • Roughly chop tomato. • Grate carrot.
• Drain haloumi and pat dry. Cut into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook • Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add onion chutney and a splash of water. Gently toss haloumi to coat. • While the haloumi is cooking, in a second medium bowl, combine mixed salad leaves, celery, carrot and tomato. Add a drizzle of balsamic vinegar and olive oil. Toss to coat, then season to taste.
• Divide tomato salad between bowls. Top with seared haloumi, spooning over any remaining glaze from the pan. • Drizzle with garlic sauce and garnish with flaked almonds to serve. Enjoy!
