Vegetable & Haloumi Salad
Recipe: #34381
February 24, 2020
Categories: Beans, Cheese, Diabetic, No Eggs, Vegetarian, Fresh Tomatoes, Green Beans, Zucchini, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.