What are the main ingredients in Green Goddess Halloumi Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Milk (optional), Egg/s

What is the nutritional information of Green Goddess Halloumi Salad?

Calories: 941, Carbs: 75 grams, Fat: grams, Protein: 35.8 grams, Sugar: 25.9 grams, Salt: 1327 grams

How do I prepare Green Goddess Halloumi Salad?

WAL STREET: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. GET DRESSED!: In a bowl, combine the guacamole and the yoghurt. Gradually loosen with milk or water in 30ml increments until drizzling consistency. Pour in the vinegar (to taste), seasoning, and mix until combined. POPPIN’ CHICKPEAS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. FEAST LIKE A GODDESS: Bowl up a portion of crunchy salad. Top with the crispy halloumi and drizzle over the remaining green goddess dressing. Garnish with the remaining chickpeas, chopped parsley, and chopped walnuts. Gorgeous! LET’S ASSEMBLE!: Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a salad bowl. Cut the rinsed apple into cubes and place in the salad bowl with the peas. Add the salad leaves, ½ the crispy chickpeas and ½ the green goddess dressing. Toss until fully coated. HALLO HALLOUMI: In a shallow dish, combine the breadcrumbs and the rub (seasoned lightly). Prepare another shallow dish with 1 egg whisked with 1 tbsp of water. Dip each halloumi slice into the egg, and then lightly coat in the breadcrumbs. Return the pan to a medium-high heat with enough oil to coat the base. When hot, fry the crumbed halloumi for 1 minute each side, until golden brown. Remove from the pan and drain on paper towel.

What should be prepared from my kitchen to make Green Goddess Halloumi Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Milk (optional), Egg/s

Green Goddess Halloumi Salad

Sweet dreams are made of greens! Crumbed halloumi is tossed with peas, salad leaves & chickpeas, and coated in our famous emerald dressing: yoghurt, guacamole & red wine vinegar. Walnuts and fresh apples finish off this fresh dish with a divine crunch!

Green Goddess Halloumi Salad

with tart apple, crunchy walnuts & creamy guacamole

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Chickpeas
Fresh Parsley
Guacamole
Halloumi
Low Fat Plain Yoghurt
NOMU Roast Rub
Panko Breadcrumbs
Peas
Red Wine Vinegar
Salad Leaves
Walnuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Milk (optional)
Egg/s

Serves 1

POPPIN’ CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
WAL STREET
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GET DRESSED!
In a bowl, combine the guacamole and the yoghurt. Gradually loosen with milk or water in 30ml increments until drizzling consistency. Pour in the vinegar (to taste), seasoning, and mix until combined.
HALLO HALLOUMI
In a shallow dish, combine the breadcrumbs and the rub (seasoned lightly). Prepare another shallow dish with 1 egg whisked with 1 tbsp of water. Dip each halloumi slice into the egg, and then lightly coat in the breadcrumbs. Return the pan to a medium-high heat with enough oil to coat the base. When hot, fry the crumbed halloumi for 1 minute each side, until golden brown. Remove from the pan and drain on paper towel.
LET’S ASSEMBLE!
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a salad bowl. Cut half the rinsed apple into cubes, place in the salad bowl with the peas, and set aside the remainder for another meal. Add the salad leaves, ½ the crispy chickpeas and ½ the green goddess dressing. Toss until fully coated.
FEAST LIKE A GODDESS
Bowl up a portion of crunchy salad. Top with the crispy halloumi and drizzle over the remaining green goddess dressing. Garnish with the remaining chickpeas, chopped parsley, and chopped walnuts. Gorgeous!

Chickpeas - 60g
Walnuts - 10g
Guacamole - 1 unit
Low Fat Plain Yoghurt - 25ml
Red Wine Vinegar - 5ml
Panko Breadcrumbs - 40ml
NOMU Roast Rub - 5ml
Halloumi - 80g
Peas - 50g
Apple - 1
Salad Leaves - 40g
Fresh Parsley - 3g

Download the Recipe

Serves 2

POPPIN’ CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
WAL STREET
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GET DRESSED!
In a bowl, combine the guacamole and the yoghurt. Gradually loosen with milk or water in 30ml increments until drizzling consistency. Pour in the vinegar (to taste), seasoning, and mix until combined.
HALLO HALLOUMI
In a shallow dish, combine the breadcrumbs and the rub (seasoned lightly). Prepare another shallow dish with 1 egg whisked with 1 tbsp of water. Dip each halloumi slice into the egg, and then lightly coat in the breadcrumbs. Return the pan to a medium-high heat with enough oil to coat the base. When hot, fry the crumbed halloumi for 1 minute each side, until golden brown. Remove from the pan and drain on paper towel.
LET’S ASSEMBLE!
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a salad bowl. Cut the rinsed apple into cubes and place in the salad bowl with the peas. Add the salad leaves, ½ the crispy chickpeas and ½ the green goddess dressing. Toss until fully coated.
FEAST LIKE A GODDESS
Bowl up a portion of crunchy salad. Top with the crispy halloumi and drizzle over the remaining green goddess dressing. Garnish with the remaining chickpeas, chopped parsley, and chopped walnuts. Gorgeous!

Chickpeas - 120g
Walnuts - 20g
Guacamole - 1 unit
Low Fat Plain Yoghurt - 50ml
Red Wine Vinegar - 10ml
Panko Breadcrumbs - 80ml
NOMU Roast Rub - 10ml
Halloumi - 160g
Peas - 100g
Apple - 1
Salad Leaves - 80g
Fresh Parsley - 5g

Download the Recipe

Serves 3

POPPIN’ CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
WAL STREET
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GET DRESSED
In a bowl, combine the guacamole and the yoghurt. Gradually loosen with milk or water in 30ml increments until drizzling consistency. Pour in the vinegar (to taste), seasoning, and mix until combined.
HALLO HALLOUMI
In a shallow dish, combine the breadcrumbs and the rub (seasoned lightly). Prepare another shallow dish with 1 egg whisked with 2 tbsp of water. Dip each halloumi slice into the egg, and then lightly coat in the breadcrumbs. Return the pan to a medium-high heat with enough oil to coat the base. When hot, fry the crumbed halloumi for 1 minute each side, until golden brown. Remove from the pan and drain on paper towel. You may need to do this step in batches.
LET’S ASSEMBLE!
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a salad bowl. Cut the rinsed apples, setting one half aside, into cubes and place in the salad bowl with the peas. Add the salad leaves, ½ the crispy chickpeas and ½ the green goddess dressing. Toss until fully coated.
FEAST LIKE A GODDESS
Bowl up a portion of crunchy salad. Top with the crispy halloumi and drizzle over the remaining green goddess dressing. Garnish with the remaining chickpeas, chopped parsley, and chopped walnuts. Gorgeous!

Chickpeas - 180g
Walnuts - 30g
Guacamole - 2 units
Low Fat Plain Yoghurt - 75ml
Red Wine Vinegar - 15ml
Panko Breadcrumbs - 125ml
NOMU Roast Rub - 15ml
Halloumi - 240g
Peas - 150g
Apples - 2
Salad Leaves - 120g
Fresh Parsley - 8g

Download the Recipe

Serves 4

POPPIN’ CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
WAL STREET
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GET DRESSED!
In a bowl, combine the guacamole and the yoghurt. Gradually loosen with milk or water in 30ml increments until drizzling consistency. Pour in the vinegar (to taste), seasoning, and mix until combined.
HALLO HALLOUMI
In a shallow dish, combine the breadcrumbs and the rub (seasoned lightly). Prepare another shallow dish with 1 egg whisked with 2 tbsp of water. Dip each halloumi slice into the egg, and then lightly coat in the breadcrumbs. Return the pan to a medium-high heat with enough oil to coat the base. When hot, fry the crumbed halloumi for 1 minute each side, until golden brown. Remove from the pan and drain on paper towel. You may need to do this step in batches.
LET’S ASSEMBLE!
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a salad bowl. Cut the rinsed apples into cubes and place in the salad bowl with the peas. Add the salad leaves, ½ the crispy chickpeas and ½ the green goddess dressing. Toss until fully coated.
FEAST LIKE A GODDESS
Bowl up a portion of crunchy salad. Top with the crispy halloumi and drizzle over the remaining green goddess dressing. Garnish with the remaining chickpeas, chopped parsley, and chopped walnuts. Gorgeous!