- 4 servings
Serve up a delicious vegetarian meal with this 20-minute green salad tossed with grilled haloumi and drizzled with a rocket and pistachio dressing.
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606 calories per serve
Allergens: Recipe may contain tree nut, sulphites, milk and lactose.
30g baby rocket leaves
1/4 cup (35g) pistachios
1 garlic clove, quartered
1 tbsp lemon juice
1/2 cup (125ml) olive oil
150g snow peas, trimmed, halved diagonally
1/2 cup (60g) frozen peas
120g pkt Coles Brand Australian 4 Leaf Salad Mix
1 Lebanese cucumber, thinly sliced
1 avocado, stoned, peeled, thinly sliced
1 bunch radishes, quartered
2 spring onions, thinly sliced
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4 Method Steps
Process the rocket (30g baby rocket leaves), pistachios (1/4 cup (35g) pistachios) and garlic (1 garlic clove, quartered) in a food processor until finely chopped. Add the lemon juice (1 tbsp lemon juice) and pulse to combine. While the motor is running, gradually add the oil (1/2 cup (125ml) olive oil) in a steady stream until the mixture is well combined.
Heat a frying pan over medium-high heat. Cook half the haloumi (250g haloumi, thinly sliced) for 2 mins each side or until golden brown. Repeat with remaining haloumi.
Place the snow peas (150g snow peas, trimmed, halved diagonally) and peas (1/2 cup (60g) frozen peas) in a heatproof bowl. Cover with boiling water and stand for 2 mins. Refresh under cold running water. Drain.
Place the haloumi, combined peas, salad mix (120g pkt Coles Brand Australian 4 Leaf Salad Mix), cucumber (1 Lebanese cucumber, thinly sliced), avocado (1 avocado, stoned, peeled, thinly sliced), radish (1 bunch radishes, quartered) and onion (2 spring onions, thinly sliced) in a large bowl. Toss to combine. Transfer to a serving platter. Drizzle with the rocket and pistachio dressing to serve.
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