Green goodness salad with hot-honey haloumi
- Serves 6
- Prep time: 15 mins | Cooking time: 10 mins
A vibrant salad with hot-honey haloumi, bringing fresh flavour and a little indulgence to any shared spread. It's the perfect addition to any table when served as a colourful side or a satisfying light meal for easy entertaining.
Ingredients
- 2 courgettes, cut into batons
- 2 bunches asparagus, trimmed, halved
- 1 cup (120g) frozen peas
- 200g haloumi
- 2 tbsp honey
- 1 long red chilli, chopped or 1 tsp chilli flakes
- 2 tbsp pesto
- ¼ cup (60ml) olive oil
- 2 tbsp lemon juice
- 1 iceberg lettuce, sliced
- Handful of mesclun salad leaves
- Mint leaves, to serve
Method
- Bring a large saucepan of water to a simmer. Add the courgettes, asparagus and peas and cook for 1-2 mins or until just tender and bright green. Drain and refresh under cold water. Drain well.
- Drain and pat the haloumi dry with paper towel, then slice lengthways. Cook in a lightly oiled frying pan over medium-high heat for 2-3 mins or until light golden. Add the honey and chilli and toss until haloumi is caramelised.
- Combine the pesto, oil and lemon juice in a jug and stir to combine.
- Arrange the salad leaves on a serving platter. Top with the blanched greens and drizzle with pesto mixture. Add the hot-honey haloumi and scatter with mint leaves to serve.