Sweet & Sticky Squeaky Cheese Salad
with avocado, creamy orange dressing & potatoes
Did you know that Halloumi is made from goat, cow and sheep milk? The cheese is naturally quite salty and is known for its elastic texture.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Little gem
100 g
Cypriot-style cheese
(Contains Milk)
½ piece
Avocado
½ piece
[Persian] cucumber
½ piece
Easy peel orange
150 g
Diced potato
½ sachet(s)
Middle Eastern spice mix
10 g
Chopped cashews
(Contains Cashews May be present Peanuts, Tree nuts, Sesame)
25 g
Lemon mayonnaise with black pepper
(Contains Egg, Mustard, Soy)
Not included in your delivery
1 tablespoon
Sunflower oil
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
[Plant-based] mayonnaise
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Heat half of the sunflower oil in a frying pan over medium-high heat. Fry the potatoes for 8 - 9 minutes until golden-brown.
- Add the Middle Eastern-style spices and season to taste with salt and pepper.
- Meanwhile, pat the Cypriot-style cheese dry with kitchen paper and cut into slabs of no more than 0.5cm thickness.
- Heat the rest of the sunflower oil in another frying pan over high heat. Fry the cheese for 2 - 3 minutes per side until evenly golden-brown (see Tip).
- Add the honey and some sambal as preferred, then fry for 1 more minute.
- Season to taste with pepper.
Health Tip: this recipe is high in calories and salt. If you're watching your intake for either, just use half of the cheese and keep the rest to use tomorrow.
- Juice the orange.
- In a salad bowl, combine the orange juice with both types of mayonnaise (see Tip).
- Cut the lettuce into smaller pieces and slice the cucumber into crescents.
- Transfer both to the salad bowl and toss well to combine with the dressing.
Tip: add just half of the orange juice at first, then taste the dressing and add more as preferred.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Serve the salad on plates. Top with the potatoes, the avocado and the Cypriot-style cheese.
- Garnish with the cashews to finish.