Sesame-Coated Haloumi & Pea Pod Salad
with Mint Yoghurt
Light, bright and green, this salad comes brimming with cucumber, pea pods and mint (the trifecta in our opinion!). With everything garnished haloumi and mint yoghurt dolloped on top, this will one will quickly become a regular.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
1 packet
Greek-Style Yoghurt
1 packet
Pea Pods
1 sachet
Everything Garnish
1 packet
Haloumi
1 packet
Mint
1 packet
Balsamic Vinaigrette Dressing
1
Cucumber
1 packet
Spinach & Rocket Mix
Utensils
Cooking Steps
• Trim pea pods and halve lengthways. Pick and thinly slice mint leaves. • Slice cucumber into half-moons. • In a medium bowl, place haloumi and cover with water to soak.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a medium bowl, combine haloumi, a drizzle of olive oil and season with salt and pepper. • 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. • Spread everything garnish over a board or plate. Press cooked haloumi into everything garnish, turning to coat.
• Meanwhile, in a small bowl, combine Greek-style yoghurt and half the chopped mint. Season to taste. • In a large bowl, combine pea pods, cucumber, spinach & rocket mix, balsamic vinaigrette dressing and the remaining chopped mint. Toss to coat. Season to taste.
• Divide sesame-coated haloumi and pea pod salad between plates. Dollop over mint yoghurt to serve. Enjoy!
