Hallooooooo halloumi time! Halloumi is a cheese originating from Cyprus, and it’s a pretty crazy kinda cheese at that. Its melting point is higher than other cheeses, so it’s perfect for grilling or frying. For tonight we seared it up and are serving it over a bed of Little Leaf lettuce, roasted carrots, spiced golden raisins and a lime-y apple and radish slaw. Savory smoked almond sprinkles are the topping for you to play with, plus our trusty tahini vinaigrette. Hope you love this helluva halloumi salad!
Total prep time: 2 minutes (10-12 if you ordered salmon)
What’s in your bag:
- Your halloumi salad!
- Tahini vinaigrette
- Smoked almonds
- Roasted salmon (if you ordered it!)
What you’ll need from home:
- Bowl
- Saute pan (optional)
- Cutting board + knife
- Foil-lined sheet tray (if you ordered the salmon!)
How to prep:
- Take the cover off of your container and remove the ramekins of almonds and vinaigrette.
- Invert the container into your serving bowl to reveal the goodies underneath
- Remove the halloumi cheese as well.
To enjoy the halloumi warm (recommended): Warm a saute pan over medium-low heat and toss your halloumi on there for 1-2 minutes on each side. Let it cool for a minute before cutting up and tossing into your bowl!
To enjoy the halloumi cold: Chop your halloumi up into smaller pieces and add to your bowl!
- Sprinkle on your almonds and dress your salad up with your tahini vinaigrette.
- Toss, toss, toss, and season to taste with S + P!
- Chow time.
The Salmon (if you ordered it!):
- Preheat the oven to 350F.
- Place the salmon on the foil-lined sheet tray.
- Slide the tray in the oven for 8-10 minutes, ‘til the salmon is warmed through. Remove carefully. Add to your salad and enjoy!
That’s it! #Dinnersolved, dinner served.
Show us how you WECO!
