What are the main ingredients in DREAMY HALLOUMI SALAD?

Oil (cooking, olive or coconut), Salt & Pepper, Paper Towel, Water

What is the nutritional information of DREAMY HALLOUMI SALAD?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare DREAMY HALLOUMI SALAD?

CHARRED BABY MARROW: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks for 5-6 minutes until beginning to char. Remove from the pan on completion and place in a large salad bowl. PUMPKIN SEEDS: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. TASTEBUD PARTY TIME!: Make a bed of rinsed green leaves, load with the warm veggie salad, and top with the golden halloumi. Scatter over the dressed artichokes and drizzle with any remaining dressing. Finish with a crack of black pepper and a sprinkle of toasted pumpkin seeds. Voilà! BEFORE YOU GET GOING: Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe! DRESSING & MARINADE: Place the chopped parsley in a bowl with the honey and a drizzle of oil. Whisk together with some lemon juice to taste. We recommend lots of lemon juice for this dressing! Toss the halved artichokes through the dressing and season to taste. Set aside for serving. WARM VEG: Return the pan to a medium heat with another drizzle of oil. When hot, add in the drained cannellini beans, chopped olives, and Italian rub. Fry for 2-3 minutes until heated through, shifting occasionally. On completion, add to the salad bowl with the baby marrow. Add some lemon zest to taste, toss to combine, and cover to keep warm. SHOW ME THE HALLOUMI!: Wipe down the pan and return to a medium heat with another drizzle of oil. When hot, fry the halloumi slices for 2-3 minutes per side until crispy and golden. Remove from the pan on completion and drain on some paper towel.

What should be prepared from my kitchen to make DREAMY HALLOUMI SALAD?

Oil (cooking, olive or coconut), Salt & Pepper, Paper Towel, Water

DREAMY HALLOUMI SALAD

Name: DREAMY HALLOUMI SALAD
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Paper Towel; Water

A Mediterranean fantasy! Crispy halloumi, indulgent artichoke hearts, charred baby marrow, Italian salad leaves, and cannellini beans. Warming AND fresh – who could refuse this stunner?

DREAMY HALLOUMI SALAD

with artichokes, olives & a honey-lemon dressing

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 35 minutes

Ingredients:

Artichoke Hearts
Baby Marrow
Cannellini Beans
Fresh Parsley
Green Leaves
Halloumi
Honey
Lemon
Lemons
NOMU Italian Rub
Pitted Kalamata Olives
Pumpkin Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Paper Towel
Water

Serves 1

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
DRESSING & MARINADE
Place the chopped parsley in a bowl with the honey and a drizzle of oil. Whisk together with some lemon juice to taste. We recommend lots of lemon juice for this dressing! Toss the halved artichokes through the dressing and season to taste. Set aside for serving.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CHARRED BABY MARROW
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks for 4-5 minutes until beginning to char. Remove from the pan on completion and place in a salad bowl.
WARM VEG
Return the pan to a medium heat with another drizzle of oil. When hot, add in the drained cannellini beans, chopped olives, and Italian rub. Fry for 2-3 minutes until heated through, shifting occasionally. On completion, add to the salad bowl with the baby marrow. Add some lemon zest to taste, toss to combine, and cover to keep warm.
SHOW ME THE HALLOUMI!
Wipe down the pan and return to a medium heat with another drizzle of oil. When hot, fry the halloumi slices for 2-3 minutes per side until crispy and golden. Remove from the pan on completion and drain on some paper towel.
TASTEBUD PARTY TIME!
Make a bed of rinsed green leaves, load with the warm veggie salad, and top with the golden halloumi. Scatter over the dressed artichokes and drizzle with any remaining dressing. Finish with a crack of black pepper and a sprinkle of toasted pumpkin seeds. Voilà!

Fresh Parsley - 3g
Honey - 10ml
Lemon - 1
Artichoke Hearts - 60g
Pumpkin Seeds - 10g
Baby Marrow - 120g
Cannellini Beans - 120g
Pitted Kalamata Olives - 20g
NOMU Italian Rub - 7.5ml
Halloumi - 80g
Green Leaves - 20g

Download the Recipe

Serves 2

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
DRESSING & MARINADE
Place the chopped parsley in a bowl with the honey and a drizzle of oil. Whisk together with some lemon juice to taste. We recommend lots of lemon juice for this dressing! Toss the halved artichokes through the dressing and season to taste. Set aside for serving.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CHARRED BABY MARROW
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks for 5-6 minutes until beginning to char. Remove from the pan on completion and place in a large salad bowl.
WARM VEG
Return the pan to a medium heat with another drizzle of oil. When hot, add in the drained cannellini beans, chopped olives, and Italian rub. Fry for 2-3 minutes until heated through, shifting occasionally. On completion, add to the salad bowl with the baby marrow. Add some lemon zest to taste, toss to combine, and cover to keep warm.
SHOW ME THE HALLOUMI!
Wipe down the pan and return to a medium heat with another drizzle of oil. When hot, fry the halloumi slices for 2-3 minutes per side until crispy and golden. Remove from the pan on completion and drain on some paper towel.
TASTEBUD PARTY TIME!
Make a bed of rinsed green leaves, load with the warm veggie salad, and top with the golden halloumi. Scatter over the dressed artichokes and drizzle with any remaining dressing. Finish with a crack of black pepper and a sprinkle of toasted pumpkin seeds. Voilà!

Fresh Parsley - 5g
Honey - 20ml
Lemon - 1
Artichoke Hearts - 120g
Pumpkin Seeds - 20g
Baby Marrow - 240g
Cannellini Beans - 240g
Pitted Kalamata Olives - 40g
NOMU Italian Rub - 15ml
Halloumi - 160g
Green Leaves - 40g

Download the Recipe

Serves 3

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
DRESSING & MARINADE
Place the chopped parsley in a bowl with the honey and a drizzle of oil. Whisk together with some lemon juice to taste. We recommend lots of lemon juice for this dressing! Toss the halved artichokes through the dressing and season to taste. Set aside for serving.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CHARRED BABY MARROW
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks for 5-6 minutes until beginning to char. Remove from the pan on completion and place in a large salad bowl.
WARM VEG
Return the pan to a medium heat with another drizzle of oil. When hot, add in the drained cannellini beans, chopped olives, and Italian rub. Fry for 2-3 minutes until heated through, shifting occasionally. On completion, add to the salad bowl with the baby marrow. Add some lemon zest to taste, toss to combine, and cover to keep warm.
SHOW ME THE HALLOUMI!
Wipe down the pan and return to a medium heat with another drizzle of oil. When hot, fry the halloumi slices for 2-3 minutes per side until crispy and golden. Remove from the pan on completion and drain on some paper towel.
TASTEBUD PARTY TIME!
Make a bed of rinsed green leaves, load with the warm veggie salad, and top with the golden halloumi. Scatter over the dressed artichokes and drizzle with any remaining dressing. Finish with a crack of black pepper and a sprinkle of toasted pumpkin seeds. Voilà!

Fresh Parsley - 5g
Honey - 20ml
Lemon - 1
Artichoke Hearts - 120g
Pumpkin Seeds - 20g
Baby Marrow - 240g
Cannellini Beans - 240g
Pitted Kalamata Olives - 40g
NOMU Italian Rub - 15ml
Halloumi - 160g
Green Leaves - 40g

Download the Recipe

Serves 4

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
DRESSING & MARINADE
Place the chopped parsley in a bowl with the honey and a drizzle of oil. Whisk together with some lemon juice to taste. We recommend lots of lemon juice for this dressing! Toss the halved artichokes through the dressing and season to taste. Set aside for serving.
PUMPKIN SEEDS
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
CHARRED BABY MARROW
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks for 5-6 minutes until beginning to char. Avoid overcrowding the pan for best results. Remove from the pan on completion and place in a large salad bowl.
WARM VEG
Return the pan to a medium heat with another drizzle of oil. When hot, add in the drained cannellini beans, chopped olives, and Italian rub. Fry for 3-4 minutes until heated through, shifting occasionally. On completion, add to the salad bowl with the baby marrow. Add some lemon zest to taste, toss to combine, and cover to keep warm.
SHOW ME THE HALLOUMI!
Wipe down the pan and return to a medium heat with another drizzle of oil. When hot, fry the halloumi slices for 2-3 minutes per side until crispy and golden. Remove from the pan on completion and drain on some paper towel.
TASTEBUD PARTY TIME!
Make a bed of rinsed green leaves, load with the warm veggie salad, and top with the golden halloumi. Scatter over the dressed artichokes and drizzle with any remaining dressing. Finish with a crack of black pepper and a sprinkle of toasted pumpkin seeds. Voilà!