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Pancetta Caesar Salad

with dukkha spiced halloumi

Ready in around 20 mins

RECIPE FACT:
Legend has it that Italian-American restaurateur Caesar Cardini invented the salad in 1924.
Nutritional Info:
  • Energy: 2429kj (580Kcal)
  • Protein: 24g
  • Carbohydrate: 10g
  • Fat: 51g
  • Contains: Gluten, Milk, Tree Nuts, Sesame, Egg, Sulphites
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. TO PREPARE THE SALAD:

    Place the baby cos leaves into a salad bowl. Cut the cherry tomatoes in half and add to the bowl with the baby cos leaves. Shake the Caesar dressing and pour over half. Toss through the grain croutons. Remove the Italian parsley leaves from their stalk and roughly chop, set aside until serving.

  • 2. TO COOK THE HALLOUMI AND PANCETTA:

    Remove the halloumi from its packaging and slice into 1cm slices. Heat a drizzle of cooking oil in a non-stick frying pan over a medium-high heat. Add the halloumi and cook for 1-2 mins on each side. Remove from the pan. Return the pan to the heat and add the pancetta and cook for 1-2 mins, turning to crisp both sides. Remove from the pan and drain on a paper towel.

  • TO SERVE:

    Arrange Caesar salad in bowls. Top with pancetta and halloumi, pour over remaining Caesar dressing and sprinkle over dukkah and Italian parsley.

Ingredients In your box:
  • 1 pack of pancetta
  • 1 pack of grain croutons
  • 1 pack of halloumi
  • 1 sachet of dukkah
  • 1 pot of Caesar dressing
  • 1 bag cherry tomato
  • 1 bag of baby cos leaves
  • 1 bag of Italian parsley

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