Sesame-Coated Haloumi & Pea Pod Salad
with Mint Yoghurt
- Milk
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
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.*
Ingredients
1 packet
Spinach & Rocket Mix
1 packet
Mint
1 packet
Pea Pods
1 packet
Haloumi
(Contains: Milk;)
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.)
1 packet
Balsamic Vinaigrette Dressing
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Cucumber
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!
