Spiced Haloumi & Fattoush Salad
with Fetta & Pomegranate Molasses
Calories
:
586 kcalProtein
:
26.3g proteinPreparation Time
:
20 minutesDifficulty
:
EasyAllergens:
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Soy
- Sesame
- Eggs
- Wheat
- Gluten
- Almond
- Cashew
- Fish
Step right up, this Middle Eastern inspired fattoush salad has crunch, freshness and flavour in every bite. Start with spiced haloumi that's tossed in sticky honey, then finish it all off with a tangy salad, brimming with pomegranate and pita. Delish!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Cucumber
1
Tomato
1
Lemon
1
Pita Bread
(Contains: Gluten, Wheat May be present: Milk)
1 packet
Haloumi
(Contains: Milk)
1 sachet
Chermoula Spice Blend
(May be present: Soy)
1
Gourmet Leaf Mix
1
Pomegranate Molasses
(May be present: Sesame, Eggs, Milk, Soy, Wheat, Gluten, Almond, Cashew, Fish)
1 packet
Fetta Cubes
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
1 tbs
honey
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- Preheat grill to high.
- Cut tomato into thin wedges. Slice cucumber into thin half-moons. Slice lemon into wedges.
- Cut or tear pita bread into bite-sized pieces (see ingredients).
- Cut haloumi into 1cm-thick slices.
- In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add haloumi, turning to coat.
2
- Place pita chips on a lined oven tray with a drizzle with olive oil and season with salt and pepper.
- Toss to coat and bake until golden, turning halfway, 8-10 minutes.
- Allow to cool slightly.
3
- Meanwhile, 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.
4
- Remove pan from heat, add the honey, turning haloumi to coat.
5
- In a large bowl, combine pomegranate molasses, a drizzle of olive oil and a good squeeze of lemon juice.
- Add cucumber, tomato, gourmet leaf mix and pita chips.
- Toss to coat and season to taste.
6
- Divide fattoush-style salad between bowls. Top with spiced haloumi. Crumble over fetta cubes and serve with any remaining lemon wedges. Enjoy!
