Zaatar-Spiced Halloumi, Carrot and Date Salad
with Creamy Tahini Dressing
A vibrant Middle Eastern-inspired plate where salty bites meet sweet and earthy notes, tied together with a luxuriously creamy finish.
Cals 815 · Prot 40 · Carbs 59 · Fat 52
Vegetarian
30 min
A vibrant Middle Eastern-inspired plate where salty bites meet sweet and earthy notes, tied together with a luxuriously creamy finish.
Cals 815 · Prot 40 · Carbs 59 · Fat 52
Vegetarian
Ingredients
Salad
Halloumi
4*
250 Grams
Romaine lettuce
200 Grams
Medjool dates
4 Piece
Carrot
1 Piece
Red radish
60 Grams
Sugar snap peas
100 Grams
Honey
30 Grams
Almond flakes
1*2*
30 Grams
Dukkah
Coriander cumin powder
2 Grams
Zaatar
5 Grams
Dried mint
2 Grams
Dressing
Garlic cloves
1 Piece
Tahini
3*
40 Grams
Apple cider vinegar
22 ML
Water
50 ML
Olive oil
1 Tbsp
Allergens
*4 Milk, *1 Peanuts, *2 Tree Nuts, *3 Sesame Seeds
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) | 3056 / 815 |
| Fats (g) | 51.7 |
| of which saturated (g) | 21.8 |
| Carbohydrates (g) | 59 |
| of which sugars (g) | 39.4 |
| Fibers (g) | 10.3 |
| Proteins (g) | 40.3 |
| Salt (g) | 4.6 |
*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 Prep
- Pat dry the halloumi and slice into thin slabs.
- Trim and roughly chop the lettuce.
- Deseed and slice the dates into strips.
- Peel the carrot (discard the skin), then continue peeling until you are left with a pile of carrot ribbons.
- Trim and cut the radish into thin rounds.
- Trim the sugar snap peas and cut in half.
Tip! Submerge the carrot ribbons and radish in iced water for 30 minutes to give them extra crunch and curl.
2 Make dukkah & dressing
- Peel and mince the garlic.
- In a small bowl, mix together the coriander cumin powder, zaatar and dried mint. This is your dukkah.
- In a separate small bowl, mix together the tahini, apple cider vinegar, measured water until combined and smooth.
- Then mix in the half of the honey (reserving the rest for the halloumi), olive oil and minced garlic until combined.
Tip! If your tahini looks thick or split, don’t worry! Just add a splash of cold water or lemon juice and stir well—it’ll turn smooth and creamy in no time.
3 Toast almonds
- Heat a pan on low-medium heat and add the almond flakes.
- Toast the nuts in a dry hot pan for 2-3 min until fragrant and starting to brown.
- Transfer to a small bowl and reserve the pan.
4 Fry halloumi
- Return the pan to medium-high heat with a drizzle of oil.
- Fry the halloumi for 1-2 min each side until golden.
- Transfer to a plate.
- Drizzle over the remaining honey and sprinkle the over the dukkah generously.
- Flip to coat on all sides.
Tip! If using an air fryer, preheat to 180°C. Air fry the halloumi for 5-6 min until golden and crispy, tossing halfway through.
5 Toss the salad
- In a large bowl, toss the lettuce, carrots, radish, dates and sugar snap peas with a drizzle of the tahini dressing, reserving the rest of the dressing for serving.
6 Serve
- Lay down a bed of the mixed salad.
- Top with the coated halloumi and toasted almonds.
- Serve the Zaatar-Spiced Halloumi, Carrot and Date Salad. Drizzle over any remaining Creamy Tahini Dressing.
- Sprinkle over any remaining dukkah to taste.
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