Crisp Summer Salad with Halloumi

Name: Crisp Summer Salad with Halloumi and Strawberry Vinaigrette
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Strawberries; 15 Grams of Honey; 15 ML of Apple cider vinegar; 15 ML of White balsamic vinegar; 2 Grams of Garlic powder; 2 Tbsp of Olive oil; 20 Grams of Cream cheese; 6 Grams of Dijon mustard; 1 Tsp of Salt; 1 Tsp of Black pepper; 200 Grams of Halloumi; 100 Grams of Sugar snap peas; 60 Grams of Parmesan; 1 Tbsp of Olive oil; 60 Grams of Baby spinach; 40 Grams of Rocket; 40 Grams of Whole almonds; 100 Grams of White quinoa; 200 ML of Water; 1 Tsp of Salt

and Strawberry Vinaigrette

Enjoy this fresh and tasty salad with a delicious strawberry vinaigrette!

Cals 844 · Prot 46 · Carbs 64 · Fat 47

Vegetarian

Low Carb

30 min

Crisp Summer Salad with Halloumi and Strawberry Vinaigrette

Enjoy this fresh and tasty salad with a delicious strawberry vinaigrette!

Cals 844 · Prot 46 · Carbs 64 · Fat 47

Vegetarian

Low Carb

Ingredients

Strawberry vinaigrette

Strawberries

250 Grams

Honey

15 Grams

Apple cider vinegar

15 ML

White balsamic vinegar 14*

15 ML

Garlic powder

2 Grams

Olive oil

2 Tbsp

Cream cheese 4*

20 Grams

Dijon mustard 13*

6 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

Salad

Halloumi 4*

200 Grams

Sugar snap peas

100 Grams

Parmesan 4*

60 Grams

Olive oil

1 Tbsp

Baby spinach

60 Grams

Rocket

40 Grams

Whole almonds 1*2*

40 Grams

Quinoa

White quinoa

100 Grams

Water

200 ML

Salt

0.5 Tsp

Allergens

*14 Sulphur Dioxide, *4 Milk, *13 Mustard, *1 Peanuts, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3522 / 844
Fats (g)	47.2
of which saturated (g)	30.2
Carbohydrates (g)	64
of which sugars (g)	17.6
Fibers (g)	8.8
Proteins (g)	46.3
Salt (g)	37.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Cook quinoa

Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender. Refregiate.

2 Prep

Slice the halloumi into 1½ cm slices. Remove the tops of the strawberries. (Reserve a few strawberries for the salad and cut them in half). Slice the sugar snap peas. Shave the Parmesan.

3 Blend

Place the whole strawberries, honey, apple cider vinegar, balsamic, garlic powder, oil, cream cheese, Dijon and a very generous pinch of salt and pepper in a food processor. Blitz until smooth. Refrigerate.

4 Fry

Heat a pan over a medium heat with a drizzle of olive oil (See pro tip!). Once hot, add the halloumi and fry for 4 min on each side until the surface turns golden brown. The inside of the cheese should stay soft.

5 Serve

Divide the halved strawberries, quinoa, spinach, rocket, sugar snap peas, almonds and Parmesan shavings among bowls. Toss. Top with the fried halloumi. Drizzle with the strawberry vinaigrette.

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