A Mediterranean fantasy! Crispy halloumi, indulgent artichoke hearts, charred baby marrow, salad leaves, and cannellini beans. Warming & fresh – who could refuse this stunner?
Dreamy Halloumi & Artichokes
Dreamy Halloumi & Artichokes
with lemon juice, olives & a honey-lemon dressing
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Artichoke Hearts
- Baby Marrow
- Cannellini Beans
- Fresh Parsley
- Halloumi
- Honey
- Lemon Juice
- NOMU Italian Rub
- Pitted Kalamata Olives
- Pumpkin Seeds
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
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.
INTO THE PAN
Place the pumpkin seeds in a pan over a medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BABY MARROW
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks until beginning to char, 4-5 minutes (shifting occasionally). Remove from the pan and place in a salad bowl.
O, I LIVE FOR OLIVES
Return the pan to a medium heat with a drizzle of oil. When hot, fry the drained cannellini beans and the halved olives until heated through, 2-3 minutes (shifting occasionally). Remove from the pan and add to the salad bowl with the baby marrow. Toss through the NOMU rub. Cover and set aside.
SHOW ME THE Halloumi!
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, fry the Halloumi slices until crispy and golden, about 1 minute per side. Remove from the pan and drain on paper towel. Cut into bite-sized chunks.
TASTEBUD PARTY TIME!
Make a bed of the rinsed shredded salad 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!
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.
INTO THE PAN
Place the pumpkin seeds in a pan over a medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BABY MARROW
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks until beginning to char, 5-6 minutes (shifting occasionally). Remove from the pan and place in a large salad bowl.
O, I LIVE FOR OLIVES
Return the pan to a medium heat with a drizzle of oil. When hot, fry the drained cannellini beans and the halved olives until heated through, 2-3 minutes (shifting occasionally). Remove from the pan and add to the salad bowl with the baby marrow. Toss through the NOMU rub. Cover and set aside.
SHOW ME THE Halloumi!
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, fry the Halloumi slices until crispy and golden, about 1 minute per side. Remove from the pan and drain on paper towel. Cut into bite-sized chunks.
TASTEBUD PARTY TIME!
Make a bed of the rinsed shredded salad 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!
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.
INTO THE PAN
Place the pumpkin seeds in a pan over a medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BABY MARROW
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks until beginning to char, 5-6 minutes (shifting occasionally). Remove from the pan and place in a large salad bowl.
O, I LIVE FOR OLIVES
Return the pan to a medium heat with a drizzle of oil. When hot, fry the drained cannellini beans and the halved olives until heated through, 3-4 minutes (shifting occasionally). Remove from the pan and add to the salad bowl with the baby marrow. Toss through the NOMU rub. Cover and set aside.
SHOW ME THE Halloumi!
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, fry the Halloumi slices until crispy and golden, about 1 minute per side. Remove from the pan and drain on paper towel. Cut into bite-sized chunks.
TASTEBUD PARTY TIME!
Make a bed of the rinsed shredded salad 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!
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.
INTO THE PAN
Place the pumpkin seeds in a pan over a medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BABY MARROW
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks until beginning to char, 5-6 minutes (shifting occasionally). Remove from the pan and place in a large salad bowl.
O, I LIVE FOR OLIVES
Return the pan to a medium heat with a drizzle of oil. When hot, fry the drained cannellini beans and the halved olives until heated through, 3-4 minutes (shifting occasionally). Remove from the pan and add to the salad bowl with the baby marrow. Toss through the NOMU rub. Cover and set aside.
SHOW ME THE Halloumi!
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, fry the Halloumi slices until crispy and golden, about 1 minute per side. Remove from the pan and drain on paper towel. Cut into bite-sized chunks.
TASTEBUD PARTY TIME!
Make a bed of the rinsed shredded salad 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!
Frequently Asked Questions
What is the preparation time for Dreamy Halloumi & Artichokes?
The preparation time for Dreamy Halloumi & Artichokes with lemon juice, olives & a honey-lemon dressing is between 15 and 30 minutes.
What is the total time required to make Dreamy Halloumi & Artichokes with lemon juice, olives & a honey-lemon dressing?
The total time required to make Dreamy Halloumi & Artichokes with lemon juice, olives & a honey-lemon dressing is between 25 and 40 minutes.
How many servings does Dreamy Halloumi & Artichokes provide?
4 servings
What are the main ingredients in Dreamy Halloumi & Artichokes?
Artichoke Hearts, Baby Marrow, Cannellini Beans, Fresh Parsley, Halloumi, Honey, Lemon Juice, NOMU Italian Rub, Pitted Kalamata Olives, Pumpkin Seeds, Salad Leaves
What is the nutritional information of Dreamy Halloumi & Artichokes?
Calories: 536, Carbs: 35 grams, Fat: grams, Protein: 27.4 grams, Sugar: 18.8 grams, Salt: 1300 grams
How do I prepare Dreamy Halloumi & Artichokes?
INTO THE PAN: Place the pumpkin seeds in a pan over a medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. O, I LIVE FOR OLIVES: Return the pan to a medium heat with a drizzle of oil. When hot, fry the drained cannellini beans and the halved olives until heated through, 2-3 minutes (shifting occasionally). Remove from the pan and add to the salad bowl with the baby marrow. Toss through the NOMU rub. Cover and set aside. 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. CHARRED BABY MARROW: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks until beginning to char, 5-6 minutes (shifting occasionally). Remove from the pan and place in a large salad bowl. SHOW ME THE HALLOUMI!: Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, fry the halloumi slices until crispy and golden, about 1 minute per side. Remove from the pan and drain on paper towel. Cut into bite-sized chunks. TASTEBUD PARTY TIME!: Make a bed of the rinsed shredded salad 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!
What should be prepared from my kitchen to make Dreamy Halloumi & Artichokes?
Artichoke Hearts, Baby Marrow, Cannellini Beans, Fresh Parsley, Halloumi, Honey, Lemon Juice, NOMU Italian Rub, Pitted Kalamata Olives, Pumpkin Seeds, Salad Leaves
How many calories does Dreamy Halloumi & Artichokes have?
536 calories
How much fat content does Dreamy Halloumi & Artichokes have?
grams
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