Carb Smart Halloumi and Clementine Salad
with Mint, Almonds and Croutons
Golden seared halloumi lends a salty, creamy bite to this fresh and bright salad. Clementine brings juicy sweetness, while croutons and almonds give texture and crunch!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Halloumi Cheese
(Contains Milk)
2 unit
Clementine
113 g
Spring Mix
3.5 g
Mint
28 g
Almonds, sliced
(Contains Almonds)
3.5 g
Chives
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Honey
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 unit
Ciabatta Roll
(Contains Barley, Wheat)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat.When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Meanwhile, cut ciabatta into 1/2-inch pieces.Add ciabatta and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Toast in the middle of the oven until croutons are golden, 6-8 min.
Meanwhile, peel clementines, then separate into sections.Thinly slice half the chives (all for 4 ppl).Strip half the mint (all for 4 ppl) from stems, then roughly chop.Halve halloumi lengthwise, then cut into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then thoroughly pat dry with paper towels.
Heat the same pan (from step 1) over medium. When hot, add halloumi to the dry pan. (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.) Cook until golden-brown, 2-3 min per side. Remove the pan from heat.
Meanwhile, add chives, mustard, vinegar, honey and 2 tbsp oil (dbl for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then whisk to combine.When halloumi is done, add croutons, spring mix, clementine and mint to a large bowl. Drizzle half the vinaigrette over top, then toss to combine.
Divide salad between plates. Top with halloumi. Drizzle remaining vinaigrette over top. Sprinkle with almonds.
