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Hearty Caesar Salad with Halloumi Croutons

Roasted Sweet Potatoes & Brussels Sprouts

Cooking time

35 minutes

Servings

2/4

Calories

990 /serving

This substantial salad boasts all the crunchy romaine and creamy garlicky dressing you know and love of the traditional Caesar, but updates it with seasonal comforts like golden-brown grilled halloumi, still-warm sweet potato cubes and nutty roasted pepitas. The crispy-edged Brussels sprouts come in as a surprise star of this show, bringing a toothsome texture and wintry warmth to the dish—especially when dusted with our signature roasting spice blend.

We will send you:

  • 450g Sweet potatoes
  • 1 Head of lettuce
  • 170g Brussels sprouts
  • 60ml Mayonnaise
  • 15ml White wine vinegar
  • 10g Dijon mustard
  • 1 Roasted garlic clove
  • 10g Capers
  • 25g Roasted pepitas (pumpkin seeds)
  • 125g Halloumi
  • 10g Roasted vegetable spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Egg, Milk, Mustard, Sulphites

You will need:

Large pan
Sheet pan
Oil
Salt & pepper
Parchment paper
Olive oil
Total Fat
58 g
Saturated Fat
15 g
Sodium
2380 mg
Total Carbs
91 g
Sugars
19 g
Protein
32 g
Fibres
15 g
Preparation
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Mise en place
Preheat the oven to 450°F. Cut the sweet potatoes into bite-size pieces; toss with a drizzle of oil and season with ⅓ of the spice blend and S&P. Cut off the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Toss the Brussels sprouts with a drizzle of oil; season with ½ the remaining spice blend and S&P. Roughly chop the lettuce, discarding the root end. Roughly chop the capers. Roughly chop the roasted garlic. Medium-dice the halloumi.
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Roast the potatoes & Brussels sprouts
On a lined sheet pan, arrange the sweet potatoes in a single, even layer and roast in the oven, 10 to 12 minutes, without turning, until partially cooked. Remove from the oven, flip the sweet potatoes and add the Brussels sprouts. Return to the oven and continue to roast, without turning, 10 to 12 minutes, until the vegetables are golden brown and tender when pierced with a fork. Remove from the oven and set aside to cool.
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Make the halloumi croutons
In a large pan, heat a drizzle of oil on medium-high. Add the halloumi and cook, 30 seconds to 1 minute on all sides, until golden brown.
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Make the vinaigrette
In a small bowl, combine the mayonnaise, white wine vinegar, capers, roasted garlic, as much of the mustard as you’d like and 1 tsp olive oil (double for 4 portions). Season with the remaining spice blend and S&P to taste.
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Plate your dish
Divide the lettuce between your plates (or arrange on a serving platter if desired). Top with the roasted vegetables and halloumi croutons. Drizzle the vinaigrette over the dish and garnish with the roasted pepitas. Bon appétit!