Crusted Haloumi & Baby Broccoli Salad
with Cherry Tomatoes & Fetta Crumble
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Soy
Light, bright and green, this salad comes brimming with cucumber, baby broccoli and cherry tomatoes (the trifecta in our opinion!). With crusted haloumi and mint yoghurt dolloped on top, this will one will quickly become a regular.
Ingredients
1
Baby Broccoli
1 packet
Balsamic Vinaigrette Dressing
1 packet
Haloumi
(Contains: Milk)
1
Cucumber
1 packet
Mint
1 packet
Spinach & Rocket Mix
1 packet
Snacking Tomatoes
1 sachet
one-step coater
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
Fetta Cubes
(Contains: Milk)
Not included in your delivery
2 tbs
olive oil
Utensils
Cooking Steps
• Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways.
• Halve snacking tomatoes.
• Pick and thinly slice mint leaves.
• Slice cucumber into half-moons.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby
broccoli, tossing, until tender, 5-6 minutes. Transfer to a large bowl and allow to
cool slightly.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.•In a shallow bowl, place one-step-coater. Dip haloumi into crumb mixture to coat, pressing the crumbs on so they stick. Set aside on a plate.
• When the broccoli is done, wipe out frying pan and return to medium-high heat with enough olive oil to coat the base. • Cook haloumi until golden brown, 2 minutes each side.Transfer to a paper towel-lined plate.
• To the bowl with cooled broccoli, add cucumber, tomato, spinach & rocket mix,balsamic vinaigrette dressing and mint. Toss to combine and season to taste. • Divide baby broccoli salad and crusted haloumi between plates. • Crumble over fetta cubes to serve. Enjoy!
