Haloumi Salad with Chimichurri Dressing
Fear not! This is not your average hump-day salad. How come, you ask? We’ve dressed this veggie winner up with both haloumi and a Chimmichurri to really spice things up. Filled with herbs and green vegetables, this dish really showcases the best of what Spring has to offer. Wind down, relax with a glass of red or white, and enjoy the balance of flavours in this fragrant, crisp and delicious Spring-time fare.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½ bunch
parsley
1 bunch
coriander
¼
brown onion
½ clove
garlic
½
lemon
1
green chilli
1
Wholemeal Lebanese Bread
(Contains: Gluten, Wheat;)
1
zucchini
1 bunch
asparagus
1 block
haloumi
(Contains: Milk;)
1
green apple
70 g
mixed salad
Not included in your delivery
1 tbs
olive oil
1 tbs
red wine vinegar
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, roughly chop the parsley, coriander, and brown onion. Deseed the green chilli and finely chop. Cut the zucchini lengthways into ribbons, trim the asparagus stalks, and cut the haloumi into 5 mm thick slices (pat dry). Thinly slice the green apple. Peel the garlic, and zest and juice the lemon.
In a blender or food processor combine the parsley, coriander, brown onion, garlic, lemon zest, lemon juice, green chilli, olive oil and red wine vinegar. Blend until well combined. Season to taste with salt and pepper. If you don’t have a blender or food processor finely chop all of the ingredients and then mix them together.
Place the wholemeal Lebanese bread in the oven and cook for 3-5 minutes or until crispy. Break into shards and set aside.
Meanwhile, heat a large chargrill pan over a medium-high heat. Lightly spray with olive oil and cook the zucchini and asparagus for 2 minutes on each side or until chargrilled. Remove and set aside. Add the haloumi slices and cook for 1-2 minutes on each side or until golden.
In a large bowl, combine the green apple, mixed salad leaves, zucchini, asparagus and Lebanese bread shards. Gently fold through the haloumi slices.
Divide the salad between plates and drizzle with the chimmichurri dressing. Tip: If you have remaining chimmichurri dressing, you can keep it in a glass jar in the fridge for up to 2 days.
