Haloumi & Charred Zucchini Salad
with Harissa Yoghurt & Capsicum
- Milk
- Soy
- May contain traces of allergens
This charred zucchini salad will quickly rid you of those midweek blues, especially when you drizzle the harissa yoghurt over the haloumi. With peppery rocket and crunchy roasted almonds, this will quickly become a salad that you'll want to make on the regular! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Haloumi
(Contains: Milk;)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Capsicum
2
Zucchini
1 packet
Harissa Paste
(May be present: Soy.)
1
Lemon
2 packet
Rocket
Cooking Steps
• Thinly slice zucchini into sticks. • Thinly slice capsicum • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook veggies in batches, turning, until tender, 2-4 minutes. Transfer to a large bowl and season with salt and pepper. Set aside to cool slightly.
• Meanwhile, drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook haloumi until golden brown, 1-2 minutes each side.Transfer to a plate to rest.
• Slice lemon into wedges. • In a small bowl, combine harissa paste, Greek-style yoghurt and a squeeze of lemon juice. • To the bowl with cooked veggies, add rocket leaves and a generous squeeze of lemon juice, toss to combine. Season to taste.
• Divide haloumi and charred zucchini salad between plates. Serve with harissa yoghurt. Enjoy!
