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
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for DREAMY HALLOUMI SALAD?
The preparation time for DREAMY HALLOUMI SALAD with artichokes, olives & a honey-lemon dressing is between 10 and 25 minutes.
What is the total time required to make DREAMY HALLOUMI SALAD with artichokes, olives & a honey-lemon dressing?
The total time required to make DREAMY HALLOUMI SALAD with artichokes, olives & a honey-lemon dressing is between 25 and 35 minutes.
How many servings does DREAMY HALLOUMI SALAD provide?
4 servings
What are the main ingredients in DREAMY HALLOUMI SALAD?
Artichoke Hearts, Baby Marrow, Cannellini Beans, Fresh Parsley, Green Leaves, Halloumi, Honey, Lemon, Lemons, NOMU Italian Rub, Pitted Kalamata Olives, Pumpkin Seeds
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?
Artichoke Hearts, Baby Marrow, Cannellini Beans, Fresh Parsley, Green Leaves, Halloumi, Honey, Lemon, Lemons, NOMU Italian Rub, Pitted Kalamata Olives, Pumpkin Seeds
How many calories does DREAMY HALLOUMI SALAD have?
calories
How much fat content does DREAMY HALLOUMI SALAD have?
grams
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