Chutney-Glazed Haloumi & Tomato Salad
with Garlic Sauce & Almonds
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.
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
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!
