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Spring salad with rocket and pistachio dressing

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Serve up a delicious vegetarian meal with this 20-minute green salad tossed with grilled haloumi and drizzled with a rocket and pistachio dressing.

  • Serves4
  • Cook time5 minutes
  • Prep time15 minutes
Spring salad with rocket and pistachio dressing


  • 30g baby rocket leaves
  • ¼ cup (35g) pistachios
  • 1 garlic clove, quartered
  • 1 tbs lemon juice
  • ½ cup (125ml) olive oil
  • 250g haloumi, thinly sliced
  • 150g snow peas, trimmed, halved diagonally
  • ½ cup (60g) frozen peas
  • 120g pkt Coles Australian 4 Leaf Salad Mix
  • 1 Lebanese cucumber, thinly sliced
  • 1 avocado, stoned, peeled, thinly sliced
  • 1 bunch radishes, quartered
  • 2 spring onions, thinly sliced

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.


  1. Step 1

    Process the rocket, pistachios and garlic in a food processor until finely chopped. Add the lemon juice and pulse to combine. While the motor is running, gradually add the oil in a steady stream until the mixture is well combined.
  2. Step 2

    Heat a frying pan over medium-high heat. Cook half the haloumi for 2 mins each side or until golden brown. Repeat with remaining haloumi.
  3. Step 3

    Place the snow peas and peas in a heatproof bowl. Cover with boiling water and stand for 2 mins. Refresh under cold running water. Drain.
  4. Step 4

    Place the haloumi, combined peas, salad mix, cucumber, avocado, radish and onion in a large bowl. Toss to combine. Transfer to a serving platter. Drizzle with the rocket and pistachio dressing to serve.