Grilled haloumi and green salad

Fresh and zesty, this grilled haloumi salad is the perfect side dish for any occasion.

4 as a side

10m

10m

Ingredients

  • 3/4 cup (120g) frozen peas
  • 2 bunches (about 12 spears) asparagus, woody ends trimmed, halved lengthways
  • 80g haloumi, thinly sliced
  • 2 1/2 cups watercress sprigs or baby rocket leaves
  • 1/4 small red onion, finely chopped
  • Mint leaves, to serve

Yoghurt dressing

  • 2/3 cup (190g) reduced-fat Greek-style yoghurt
  • 1/3 cup (80ml) lemon juice
  • 2 tbs chopped mint

Method

STEP 1

To make the yoghurt dressing, combine the yoghurt, lemon juice and mint in a small bowl. 

STEP 2

Cook the peas and asparagus in a large saucepan of boiling water for 2 mins or until bright green and tender-crisp. Refresh under cold water. Drain well. 

STEP 3

Spray a non-stick frying pan with olive oil spray. Add the haloumi and cook for 1-2 mins each side or until golden brown. 

STEP 4

Combine the watercress or rocket and onion in a serving bowl. Top with the asparagus mixture, haloumi and mint. Drizzle dressing over the salad. Season with pepper to serve. 

 

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Nutritional information

Energy 639kJ/153 cals (7%) Protein 11g (22%) Fat 5g (7%) Sat Fat 3g (13%) Sodium 660mg (33%) Carbs 17 (5%) Sugar 11g (12%) Dietary Fibre 5g (17%) 

 

Dietary information

Egg-free
Gluten-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free
Vegetarian

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Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.