Grilled haloumi and crunchy green salad
4 serves
10 m
10 m
Ingredients
Yoghurt dressing
8 tablespoons reduced-fat Greek style yoghurt
3 tablespoons lemon juice
2 tablespoons chopped mint
Salad
¾ cup (115 g) frozen peas, thawed
2 bunches asparagus (approximately 12 spears), trimmed and cut in half
2½ cups (565 g) watercress or baby rocket
¼ small red onion, thinly diced
Olive oil spray
80 g haloumi, sliced
Method
Step 1
Combine dressing ingredients in a small bowl; set aside
Step 2
Bring a large saucepan of water to the boil. Add the peas and asparagus. Return to the boil and simmer for approximately 3 minutes or until just tender. Drain, rinse with cold water and dry the peas and asparagus well with a clean cloth or kitchen paper.
Step 3
In a large bowl, toss the peas, asparagus, watercress (or rocket) and red onion.
Step 4
Spray a non-stick frying pan with olive oil and cook the haloumi for 1-2 minutes on each side, or until golden brown.
Step 5
Add haloumi to the salad and toss gently.
Step 6
Drizzle the dressing over the salad.
