Glazed Halloumi, Carrot & Date Salad
with Apple-Tahini Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
True dukkah-dence! There’s a dance of sweetness and spice in this salad, where honey mingles with an enchanting blend of sesame seeds, coriander, cumin and mint. It’s superb on salty seared halloumi cheese, Medjool date and toasted almonds, under lashings of apple-tahini vinaigrette.
We will send you:
- 200g Nantes carrots
- 1 Medjool date
- 1 Head of curly leaf lettuce
- 14g Honey
- 60ml Apple-tahini vinaigrette
- 25g Almonds
- 125g Halloumi
- 10g Dukkah (white sesame seeds, roasted chickpeas, coriander, cumin, salt, black pepper, mint)
Contains: Almonds • Milk • Sesame • Soy
You will need:
Oil
Peeler
Salt & pepper (S&P)
Medium pan (non-stick if possible)
Total Fat
33 g
Saturated Fat
12 g
Sodium
1090 mg
Total Carb
38 g
Sugars
19 g
Protein
22 g
Fibre
9 g
Preparation
Mise en place
- Rinse the halloumi and pat dry; thinly slice.
- Roughly chop the lettuce.
- Using a peeler, thinly slice the carrots into ribbons.
- Pit and thinly slice the date.
Toast the almonds
- Heat a medium, dry pan (non-stick if possible) on medium.
- Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a small bowl and reserve the pan.
Sear the halloumi
- In the same pan, heat a drizzle of oil on medium.
- Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
- Transfer to a plate.
- Drizzle with the honey and season with ½ the dukkah.
Make the salad
- Meanwhile, in a large bowl, combine the lettuce, carrots, date, vinaigrette, remaining dukkah and S&P.
Plate your dish
- Divide the salad between your plates.
- Top with the halloumi.
- Garnish with the almonds. Bon appétit!
