Double Honey Haloumi & Turkish-Style Fattoush Salad
with Radish & Garlic Dip
This salad sensation will take you on a culinary adventure straight to the heart of the Middle East! Crunchy veggies, crispy tortilla chips and golden haloumi kissed by a drizzle of sticky honey all come together for a fresh and flavourful meal.
The quantities provided above are averages only.
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
3
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1
tomato
1
cucumber
2
radish
2 packet
haloumi/grill cheese
(Contains Milk; )
½ head
cos lettuce
½ sachet
Turkish Sumac Seasoning
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
parsley
1 packet
mint
Not included in your delivery
olive oil
1 tsp
honey
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Slice mini flour tortillas into quarters. Place on a lined oven tray (don’t worry if they overlap). Toss with olive oil and season with salt. • Bake until lightly golden and crispy, 8-10 minutes.
• While tortilla chips are baking, roughly chop tomato and cucumber (see ingredients). Roughly chop cos lettuce (see ingredients). • Finely slice radish. Cut haloumi into slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from the heat, add the honey and turn haloumi to coat.
• In a large bowl, combine cos lettuce, tomato, cucumber, radish, tortilla chips, sumac seasoning (see ingredients), a drizzle of olive oil and balsamic vinegar. Season to taste. • Divide Middle Eastern fattoush salad between bowls, top with honey-glazed haloumi and serve with garlic dip. Tear over parsley and mint. Enjoy!