Tangy Sour Cherry-Balsamic Halloumi Salad
with Crispy Chickpeas, Ciabatta Croutons and Rocket
Calories
:
807 kcalProtein
:
36.3g proteinTotal
:
15 minutesDifficulty
:
EasyVeggie
New
Low Carb
Source of Fibre
Allergens:
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Sulphites
- Cereals containing gluten
- Rye
- May contain traces of allergens
Tart, tangy and slightly sweet, this sour cherry sauce is a fancy bit of flair for your midweek dinner. Paired with balsamic, it makes a deliciously tangy glaze for salty halloumi. Toss together with salad leaves, croutons and crispy chickpeas for a salad less ordinary.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May be present: Cereals containing gluten, Rye)
1 carton(s)
Chickpeas
1 sachet(s)
Chermoula Spice Mix
200 grams
Halloumi
(Contains: Milk)
1 unit(s)
Medium Tomato
30 grams
Sour Cherry Compote
24 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
40 grams
Wild Rocket
15 grams
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
1 tbsp
Honey
2 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Dressing
Nutrition Values
Energy (kJ)3376 kJ
Energy (kcal)807 kcal
Fat40.9 g
of which saturates18.2 g
Carbohydrate55.2 g
of which sugars19.3 g
Dietary Fibre15.1 g
Protein36.3 g
Salt3.5 g
Potassium165.6 mg
Calcium46.8 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.
Utensils
•Baking Tray
•Pan
•Large Salad Bowl
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Tear the ciabatta into roughly 2cm chunks. Drain the chickpeas.
- Pop the ciabatta and chickpeas onto a baking tray. Sprinkle with half the Chermoula spice mix.
- Drizzle with oil and season. Toss to coat.
- Bake on the middle shelf until golden, 8-10 mins. Set aside.
2
- Meanwhile, drain the halloumi, then cut it into 3 slices per person.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the halloumi, 2-3 mins each side.
- Add the remaining Chermoula spice mix and honey (see pantry).
- Turn the halloumi in the pan to evenly coat, 1 min.
3
- Meanwhile, cut the tomato into 1cm chunks.
- In a large salad bowl, combine the sour cherry compote, balsamic vinegar, olive oil and sugar (see pantry for both). Season. Stir to combine.
- Once ready, add the chickpeas, croutons, tomato and rocket to the dressing. Toss to combine.
4
- Share the salad between bowls.
- Top with the halloumi slices.
- Sprinkle over the crispy onions to finish.
