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Spring salad with rocket and pistachio dressing
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Whip up a tasty, vegetarian grilled haloumi salad with rocket and pistachio dressing in just 20 minutes!
Ingredients:
  • 60g pea
  • 30g baby rocket leaves
  • 35g pistachio
  • 1 garlic clove, quartered
  • 21.00 gm lemon juice
  • 125ml olive oil
  • 250g haloumi, thinly sliced
  • 150g snow peas, trimmed, halved diagonally
  • 120g pkt 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
Instructions:
  • In a food processor, blend rocket, pistachios, and garlic until finely chopped. Add lemon juice and pulse to mix. With the processor running, slowly pour in the oil until well combined.
  • Preheat a frying pan over medium-high heat. Cook haloumi slices for 2 minutes on each side until they are golden brown. Repeat the process with the remaining haloumi slices.
  • In a heatproof bowl, combine the snow peas and peas. Pour boiling water over them and let sit for 2 minutes. Rinse under cold running water to cool, then drain well.
  • Combine haloumi, peas, salad mix, cucumber, avocado, radish, and onion in a large bowl. Toss ingredients together and transfer to a serving platter. Drizzle with rocket and pistachio dressing before serving.

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