Lunch Haloumi Waldorf Salad

Nutrition per serve

Ingredients

• 1pcs sourdough baby baguette
• 1pcs cos lettuce
• 1pcs granny smith apple
• 1stalk celery
• 50g horseradish dressing
• 180g haloumi
• 20g walnuts
• 20g raisins
• 23ml olive oil
• 10ml honey

Method

1. Step 1 — Prep croutons
   Preheat the grill to medium-high. Line an oven tray with foil. Tear the baguette into bite-sized pieces for the croutons.
2. Step 2 — Grill croutons
   Put the croutons on the lined tray. Drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Grill for 3-4 mins, tossing halfway through cooking, until the croutons are golden.
3. Step 3 — Prep salad
   Meanwhile, trim the lettuce, then separate the leaves. Thinly slice the apple and celery.
4. Step 4 — Make dressing
   Put the horseradish dressing and 1 tsp water in a small bowl. Season with salt and pepper and stir to combine.
5. Step 5 — Cook haloumi
   Slice the haloumi. Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Remove from the pan and cover to keep warm.
6. Step 6 — Make sticky walnuts
   Add the walnuts to the same pan and cook, stirring, for 2 mins or until lightly toasted. Drizzle with 2 tsp honey and season with salt. Turn off the heat and stir until coated. Divide the lettuce, apple, celery, croutons and haloumi among bowls. Top with the walnuts and raisins and drizzle over the dressing to serve.

Allergens

Gluten, Soy, Wheat, Egg, Milk, Walnut