Vegetable & Haloumi Salad

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (340.3 g)
  • Calories 316.4
  • Total Fat - 25.8 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 17.2 mg
  • Sodium - 1499.2 mg
  • Total Carbohydrate - 16 g
  • Dietary Fiber - 6 g
  • Sugars - 8.5 g
  • Protein - 7.4 g
  • Calcium - 105.2 mg
  • Iron - 1.7 mg
  • Vitamin C - 37.2 mg
  • Thiamin - 0.3 mg

Step 1

Heat 1 tablespoon of the oil in a large, non-stick frying pan over a medium to high heat and then add zucchini, capsicum and beans and cook, stirring occasionally, for about 5 minutes, or until lightly browned and almost tender.

Step 2

Add tomatoes and cook, stirring occasionally, for about 2 minutes, or until starting to blister and then remove and keep warm and then wipe pan clean.

Step 3

Heat same oiled pan over a medium to high heat and add haloumi in two batches and cook for about 1 minute on each side, or until golden brown.

Step 4

Meanwhile, to make dressing, whisk all ingredients with remaining oil in a small jug.

Step 5

Serve vegetables and haloumi over salad leaves and drizzle over dressing.

Tips & Variations


No special items needed.

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