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"Not a Caesar Salad" with Garlic Bread Croutons and Sweet Chilli Sauce

This is an unusual twist on the classic recipe but it's oh so good. You've got salty halloumi, crispy garlic bread croutons and a drizzle of sweet chilli sauce, on top of fresh, colourful and delicious veg. It's one of the best lunches around...

Prep:

5

minutes

Cook:

10

minutes

TOtal:

15

minutes

Ingredients

  • 2 handfuls of salad (I love to use a mix between Italian Style and Caesar Style)
  • 150g halloumi cheese, cubed
  • 2 tbsp crispy onions
  • 2 tbsp Graze's Salt and Pepper Veggie Nut Mix
  • 20g cucumber, sliced and halved
  • 1 Meatless Farm Chicken Breast, cubed
  • 3 tbsp Sweet Chilli Sauce
  • 1/4 Sainsbury's Taste the Difference Garlic Flat Bread
  • 2 large free-range eggs
  • Salt and Pepper
  • Extra Virgin Olive Oil

Instructions

  1. Preheat your oven to 200°C / Fan 180°C / 400°F / Gas Mark 6.
  2. Place your chicken breast in the oven and cook for 20-25 minutes.
  3. Place your cubed halloumi cheese on a baking tray and place in the oven and cook until the halloumi is golden brown and slightly crispy. Place the garlic bread in the oven at the same time and cook for 8-10 minutes.
  4. In a large bowl, mix together the salad, crispy onions, Graze Veggie Mix and cucumber slices until everything is combined and plate up.
  5. In a small saucepan, cook the eggs until they are hard boiled and then peel away the shell. Place these eggs on top of the salad and cut in half.
  6. When the garlic bread is cooked, cut into cubes and place these on top of the salad, along with the cubed veggie chicken breast and the cubed halloumi.
  7. Drizzle over the sweet chilli sauce and serve immediately.