Salty Halloumi Cheese Tenders

with Fattoush Salad & Spicy Yogurt

Complex | 30 min

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Contains: Egg, Milk, and Wheat.

May Contain: Fish, Mustard, Peanuts, Sesame, Shellfish, Soy, Sulphites, Tree Nuts, and other sources of Gluten.

What We'll Send

Garlic
Greek Yogurt
Panko Breadcrumbs
Persian Cucumber
Mint Fresh
Ground Sumac
Grape Tomatoes
Harissa Paste
Radishes
Free Range Brown Egg
Liquid Honey
Romaine Lettuce Heart
Whole Wheat Pita
Halloumi
Lemon
Spice Blend
Granulated Garlic, Thyme Dried, Parsley Dried
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 758
Fat 50g
Protein 29g
Carbohydrates 52g

Cooking Directions

0

Tip: In Step 1, use clean hands to press panko breading into halloumi to help it stick, creating a thicker crunchy coating.

1

Prepare Halloumi Tenders
- Heat oven to 425°F.
- Line a baking sheet with foil and brush with oil.
- In a medium bowl, crack eggs and use a fork to beat until yolk and white are combined.
- On a plate, combine panko breadcrumbs and spice blend.
- Drain and pat halloumi dry with paper towel.
- Slice halloumi lengthwise into 8 thin slices.
- Dip each slice of halloumi first into the egg, then into the panko breading.
- Press panko breading into the cheese.

2

Bake Halloumi Tenders
- Place halloumi tenders onto one side of the baking sheet, place in oven and set a timer for 15 minutes, reserving the other side for Step 4.
- Once timer goes off, flip over and cook for 3–5 more minutes until breading on halloumi tenders is crisp and golden.

3

Prepare Ingredients
- Wash romaine, radishes, mint, cucumber, and tomatoes.
- Trim end from romaine and chop into 1/2 inch thick ribbons.
- Cut tomatoes in half.
- Pick and finely chop mint leaves.
- Trim ends and dice cucumbers into 1/8 inch thick pieces.
- Cut lemon in half.

4

Prepare Pita Crumbs
- Brush top and bottom of pita with a thin layer of oil and season to taste with salt.
- Carefully place pita onto baking sheet and toast for 3–4 minutes, then flip and cook for 3–4 more until both sides are crispy and will crack easily.
- Allow to cool, then break into 1 inch pieces.

5

Mix Spicy Yogurt
- In a small serving bowl, whisk together greek yogurt, half of the lemon juice and the following to taste: harissa paste, salt and pepper.

6

Prepare Fattoush Salad
- In a large bowl whisk together 2 tbsp. olive oil, sumac, mint, garlic, honey, and remaining lemon juice to taste.
- Season to taste with salt and pepper.
- Add romaine, cucumber, tomatoes, radish and pita and toss well.

7

Serve
- Divide halloumi tenders and salad onto serving plates.
- Serve with spicy yogurt.
- Enjoy!

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