Spring salad with rocket and pistachio dressing

13 Ingredients

• 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

• Select all ingredients

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.

Did you make this?

Better for you

Recipes with a Health Score of 7.5+