Crisp Summer Salad with Halloumi

and Strawberry Vinaigrette
Enjoy this fresh and tasty salad with a delicious strawberry vinaigrette!
Cals 846 · Prot 47 · Carbs 61 · Fat 49
Vegetarian
Low Carb
Try Hello Chef Now
30 min
Crisp Summer Salad with Halloumi and Strawberry Vinaigrette
Enjoy this fresh and tasty salad with a delicious strawberry vinaigrette!
Cals 846 · Prot 47 · Carbs 61 · Fat 49
Vegetarian
Low Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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) 3532 / 846
Fats (g) 48.8
of which saturated (g) 30.6
Carbohydrates (g) 61
of which sugars (g) 17.6
Fibers (g) 10.6
Proteins (g) 46.6
Salt (g) 5.1
*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

Cook quinoa

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.
Prep

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.
Blend

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.
Fry

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.
Serve

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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