- Vegetarian
- Wheat free
- No added sugar
- Soy free
- Sesame free
- Peanut free
- Nut free
- Gluten free
- Egg free
Cooling mint, peppery watercress and a zesty yoghurt dressing make this grilled haloumi salad a refreshing choice for lunch, light dinner, or as a side.
- Serves4, as a side
- Cook time10 minutes
- Prep time10 minutes
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 baby rocket leaves
- 1/4 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
Nutritional information
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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 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.
Grilled haloumi and green salad
- Serves4, as a side
- Cook time10 minutes
- Prep time10 minutes
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 baby rocket leaves
- 1/4 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
Description
Cooling mint, peppery watercress and a zesty yoghurt dressing make this grilled haloumi salad a refreshing choice for lunch, light dinner, or as a side.
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 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.