Harissa Halloumi and Peach Salad

Name: Harissa Halloumi and Peach Salad With Crispy Arabic Bread
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Halloumi; 20 Grams of Harissa paste; 30 Grams of Tomato paste; 15 Grams of Honey; 1 Tbsp of Olive oil; 1 Piece of Lemon; 2 Piece of Peach; 40 Grams of Spring onion; 10 Grams of Fresh mint; 200 Grams of Romaine lettuce; 4 Grams of Sumac; 20 Grams of Pomegranate molasses; 0 Tsp of Salt; 0 Tsp of Black Ground Pepper; 1 Tbsp of Olive oil; 5 Grams of White sugar; 1 Piece of Arabic flatbread packet; 1 Tbsp of Vegetable oil; 1 Tsp of Salt

With Crispy Arabic Bread

A spicy, sweet and sour salad packed with colours and freshness.

61 Reviews

Cals 1082 · Prot 49 · Carbs 135 · Fat 38

Vegetarian

25 min

Harissa Halloumi and Peach Salad With Crispy Arabic Bread

A spicy, sweet and sour salad packed with colours and freshness.

61 Reviews

Cals 1082 · Prot 49 · Carbs 135 · Fat 38

Vegetarian

Ingredients

Halloumi

Halloumi 4*

250 Grams

Harissa paste

20 Grams

Tomato paste

30 Grams

Honey

15 Grams

Olive oil

0.5 Tbsp

Salad

Lemon

1 Piece

Peach

2 Piece

Spring onion

40 Grams

Fresh mint

10 Grams

Romaine lettuce

200 Grams

Sumac

4 Grams

Pomegranate molasses

20 Grams

Salt

0.3 Tsp

Black Ground Pepper

0.3 Tsp

Olive oil

1 Tbsp

White sugar

5 Grams

Crispy bread

Arabic flatbread packet 10*11*

1 Piece

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Allergens

*4 Milk, *10 Wheat, *11 Gluten

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)	4527 / 1082
Fats (g)	37.8
of which saturated (g)	21.3
Carbohydrates (g)	135
of which sugars (g)	32
Fibers (g)	19.4
Proteins (g)	49
Salt (g)	5.5

*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 Marinate halloumi

Preheat the oven to 200°C/180°C fan.
Zest the lemon and cut it into wedges.
Drain, pat dry and slice the halloumi into 1cm slices.
In a bowl, combine the harissa, tomato paste, honey and lemon zest with a drizzle of olive oil.
Add the halloumi.
Toss to coat in the marinade.

2 Bake halloumi

Place the halloumi on a lined baking tray.
Bake for 10-15 min until the halloumi is bubbling with slightly crisp edges.

3 Bake bread

Tear the Arabic flatbreads into bite-sized pieces.
Add the Arabic flatbreads to a baking tray.
Drizzle them with vegetable oil and sprinkle with salt.
Give everything a good mix up.
Bake in the oven for 10 min or until toasted.
Once toasted, remove from the oven.
Set aside to cool slightly.

4 Prep salad

Cut the peach into slices, discarding the stone.
Trim and finely slice the spring onions.
Pick the mint.
Chop the lettuce into bite-sized pieces.
In a small bowl, squeeze in the lemon juice and combine it with the sumac, pomegranate molasses, a pinch of salt and pepper and a drizzle of olive oil.