Haloumi & Avocado Cos Salad
with Jammy Eggs, Mustard Dressing & Almonds
Don’t worry this is nothing like your garden variety salad - this one has flavour popping like fireworks. Salty and squeaky haloumi next to a soft boiled egg all wrapped up in a cos lettuce salad sure sounds like an exciting take on a salad - but we’ll let you try it for yourself.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
cucumber
1 head
cos lettuce
1
avocado
1 packet
haloumi/grill cheese
(Contains Milk; )
1 packet
flaked almonds
(Contains Almond; )
1 packet
Dijon mustard
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
2
eggs
(Contains Egg; )
1 tsp
honey
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook eggs in boiling water until soft boiled, 8 minutes. Drain and cool in cold water.
• Meanwhile, slice cucumber into half-moons. Roughly chop cos lettuce. Slice avocado in half, scoop out flesh and roughly chop. • Cut haloumi into 1cm slices.
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi, until golden brown, 1-2 minutes each side. Remove pan from heat, add the honey and turn haloumi to coat.
• Peel shells from eggs, then cut eggs into quarters. • In a large bowl, combine dijon mustard, garlic aioli and a drizzle of white wine vinegar and olive oil. Add cos lettuce, avocado and cucumber to the dressing. Toss to combine and season to taste. • Divide cos salad between bowls. • Top with haloumi, jammy eggs and almonds. Enjoy!