Mediterranean Chicken, Haloumi & Olive Salad Bowl
with Garlic Croutons & Creamy Pesto Dressing
Freshen up your mealtimes with this rainbow bowl of goodness! It's full of veggies and flavour, with olives, chicken and hearty garlicky croutons to round out the stellar salad. This is one salad that is made for making friends - or you can just enjoy the whole thing yourself!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
haloumi
(Contains Milk;)
1 clove
garlic
1
tomato
1
cucumber
½
red onion
½
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
mixed salad leaves
1 packet
kalamata olives
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1 packet
chicken tenderloins
Not included in your delivery
olive oil
1 tbs
white wine vinegar
½ tbs
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• In a medium bowl, place haloumi and cover with water to soak. • Finely chop garlic. Roughly chop tomato and cucumber. Thinly slice red onion (see ingredients). • In a small microwave-safe bowl, combine onion, white wine vinegar and a good pinch of sugar and salt. • Microwave onion for 30 second bursts, until softened. Set aside to cool.
• Cut or tear bake-at-home ciabatta (see ingredients) into bite-sized chunks. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook ciabatta until golden and slightly crispy, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Season to taste then transfer to a large bowl.
• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Remove from heat, add the honey, turning to coat. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate and cover to keep warm.
• To the bowl with croutons, add tomato, cucumber, mixed salad leaves, kalamata olives, pickled onion, a drizzle of vinegar and olive oil. Season to taste. • Divide Italian crouton salad between bowls. • Top with haloumi and chicken. Drizzle over creamy pesto dressing to serve. Enjoy!