Grilled Tunisian-Spiced Halloumi Salad
with Cucumber, Hummus & Pita Wedges
Allow us to introduce you to one of our favorite things in the HelloFresh test kitchen fridge: grilling cheese (aka halloumi). You’ll season it with our savory Tunisian spice blend, then sear in a hot pan (that’s right, it sears beautifully!) for this satisfying quickie 20-minute vegetarian lunch or dinner. Toss a simple green salad of tender baby lettuce and crisp cucumber with creamy Italian dressing to make a perfect bed for that savory grilling cheese, and serve with earthy hummus and crisp pita wedges on the side to complete the meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Baby Lettuce
1 unit
Mini Cucumber
2 unit
Pita Bread
(Contains Sesame, Wheat)
6 ounce
Grilling Cheese
(Contains Milk)
1 tablespoon
Tunisian Spice Blend
1.5 ounce
Italian Dressing
(Contains Milk)
1.5 tablespoon
Sour Cream
(Contains Milk)
4 tablespoon
Hummus
(Contains Sesame)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and halve cucumber lengthwise; slice into ¼-inch-thick half-moons.
• Cut each pita into six triangles. • Place pita wedges on a baking sheet and toss with a large drizzle of oil, salt, and pepper until evenly coated. Spread out in a single layer. Bake on middle rack until slightly crispy and browned at edges, 6-8 minutes.
• While pitas toast, slice grilling cheese crosswise into four pieces, then slice each piece into thirds (you’ll have 12 pieces; 24 pieces for 4 servings). Place Tunisian Spice Blend on a plate. Coat cheese in spices, pressing to adhere.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coated cheese and cook, turning occasionally, until browned, 3-4 minutes.
• Meanwhile, in a large bowl, whisk together Italian dressing, sour cream, and a large drizzle of olive oil until smooth. • Add lettuce and cucumber and toss until evenly coated. Taste and season with salt and pepper if desired.
• Once pitas are toasted, divide salad between bowls and top with seared cheese. Serve with hummus and pita wedges on the side.