Sesame-Coated Haloumi & Pea Pod Salad
with Mint Yoghurt & Balsamic Vinaigrette
Light, bright and green, this salad comes brimming with cucumber, pea pods and mint (the trifecta in our opinion!). With everything garnished chicken tenders and mint yoghurt dolloped on top, this 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
Balsamic Vinaigrette Dressing
1
Cucumber
1 sachet
Everything Garnish
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Haloumi
(Contains: Milk;)
1 packet
Mint
1 packet
Pea Pods
1 packet
Spinach & Rocket Mix
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• In a medium bowl, place haloumi and cover with water to soak. • Trim pea pods and roughly chop. • Pick and thinly slice mint. • Slice cucumber into half-moons.
• 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. • 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, remaining chopped mint and a drizzle of balsamic vinegar and olive oil. Toss to coat. Season to taste.
• Divide pea pod salad and sesame-coated haloumi between plates. • Dollop over mint yoghurt to serve. Enjoy!
