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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: 2783kj (665Kcal)
  • Protein: 25g
  • Carbohydrate: 24g
  • Fat: 54g
  • Contains: Milk, Tree Nuts, Sesame, Egg, Sulphites
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. TO PREPARE THE SALAD:

    Place baby cos leaves in 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 of the dressing. Toss through the GF grain croutons. Roughly chop the Italian parsley and 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 each side. Remove from the pan. Heat another drizzle of olive oil in the same pan. Add pancetta and cook for 1-2 mins, turning to crisp both sides. Remove from the pan and drain on paper towel.

  • TO SERVE:

    Arrange Caesar salad in a bowl. 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 bag of GF bread croutons
  • 1 pack of halloumi
  • 1 sachet of dukkah
  • 1 pot of Caesar dressing
  • 1 bag cherry tomato
  • 1 baby cos lettuce
  • 1 bag of Italian parsley

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