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Mediterranean Halloumi Salad

Mediterranean Halloumi Salad

with avocado, butternut squash and garlic bread

Get 50% off your first box!

Get 50% off your first box!

Calories

:

1445 kcal

Protein

:

35g protein

Total

:

25 minutes

Difficulty

:

Easy

Quick

Veggie

Eat Me First

Allergens:

Milk
Egg
Mustard
Barley
Cereals containing gluten
Wheat
Soya
May contain traces of allergens

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

1 unit(s)

Avocado

80 grams

Salad Leaves

30 grams

Green Pesto

200 grams

Tomato

200 grams

Halloumi

(Contains: Milk)

100 grams

Mayonnaise

(Contains: Egg, Mustard)

300 grams

Diced Butternut Squash

1 unit(s)

Garlic Bread

(Contains: Barley, Cereals containing gluten, Milk, Wheat May be present: Soya)

Not included in your delivery

2 tbsp

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)6046 kJ

Energy (kcal)1445 kcal

Fat113.4 g

of which saturates31.7 g

Carbohydrate67.5 g

of which sugars18.5 g

Dietary Fiber10 g

Protein35 g

Salt5 g

Trans Fat3.1 g

Potassium688.2 mg

Calcium14.3 mg

Iron0.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

Cooking steps

Roast the Butternut

1

Preheat your oven to 240°C/220°C fan/gas mark 9.
Pop the butternut squash onto a large (lined) baking tray.
Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn the tray halfway through.
Add the garlic bread for the final 14-16 mins.

Prep the Veg

2

Drain the halloumi then cut into slices (3 per person). Add to a bowl of cold water.
Cut the tomato into 1cm chunks.
Halve the avocado and remove the pit. Use a tablespoon to scoop the flesh out onto a chopping board. Cut into 2cm chunks.
Pop your pesto into a salad bowl with the mayo and a drizzle of oil.

Warm the Halloumi

3

Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
Remove the halloumi slices from the water.
Once the pan is hot, add the halloumi and fry until golden, 2-3 mins each side.

Finish and Serve

4

Once everything is ready add the butternut, avocado, tomatoes and salad leaves to the bowl with the pesto dressing.
Toss to coat and season to taste with salt and pepper.
Arrange the warm halloumi on top.
Serve warm garlic bread alongside.

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