Slow Carb: Glazed Halloumi, Carrot & Date Salad
with Apple-Tahini Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
630 /serving
True dukkah-dence! There’s a dance of sweetness and spice in this salad, when a drizzle of honey comes into contact with an enchanting blend of sesame seeds, coriander, cumin and mint. It’s superb on salty slabs of seared halloumi cheese, which share plate space with ribbons of carrots, sticky Medjool date and curly leaf lettuce. Toasted almonds add a sustaining crunch, under lashings of an unctuous apple-tahini vinaigrette.
We will send you:
- 200g Nantes carrots
- 1 Medjool date
- 1 Head of curly leaf lettuce
- 60ml Apple-tahini vinaigrette
- 25g Almonds
- 7g Honey
- 125g Halloumi
- 10g Dukkah (white sesame seeds, roasted chickpeas, coriander, cumin, salt, black pepper, mint)
Contains: Almonds, Milk, Sesame, Soy
You will need:
Medium pan (non-stick if possible)
Peeler
Oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
12 g
Sodium
1350 mg
Total Carb
57 g
Sugars
20 g
Protein
27 g
Fibre
7 g
Preparation
Mise en place
Rinse the halloumi and pat dry with paper towel; 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!
