Sweet dreams are made of greens! Crumbed halloumi is tossed with peas, salad leaves & chickpeas, and coated in our famous emerald dressing: yoghurt, guacamole & raspberry vinegar. Walnuts and fresh apples finish off this fresh dish with a divine crunch!
Halloumi Salad & Emerald Dressing
Halloumi Salad & Emerald Dressing
with tart apple, crunchy walnuts & creamy guacamole
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Apple
- Chickpeas
- Fresh Parsley
- Guacamole
- Halloumi
- Low Fat Plain Yoghurt
- NOMU Roast Rub
- Panko Breadcrumbs
- Peas
- Raspberry Vinegar
- Salad Leaves
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Milk (optional)
- Egg/s
GOLDEN Chickpeas
Preheat the oven to 200°C. Spread the drained Chickpeas on a roasting tray, coat in oil, and season. Roast in the hot oven until golden and crispy, 12-15 minutes.
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.
EMERALD DRESSING
In a bowl, combine the Guacamole and the yoghurt. Gradually loosen with milk (optional) or water in 30ml increments until drizzling consistency. Pour in the Raspberry Vinegar (to taste), season, and mix until combined.
Halloumi IT UP!
In a shallow dish, combine the breadcrumbs, the NOMU rub, and seasoning. In a second shallow dish, whisk 1 egg with 1 tbsp of water. Dip each Halloumi slice into the egg and then lightly coat in the breadcrumbs. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the crumbed halloumi until golden brown, 1 minute each side. Remove from the pan and drain on paper towel.
LET’S ASSEMBLE!
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. In a salad bowl, toss together the peas, the Apple cubes, the shredded Salad Leaves, ½ the crispy Chickpeas, and ½ the emerald dressing.
TIME TO FEAST!
Bowl up a portion of crunchy salad. Top with the crispy Halloumi and drizzle over the remaining emerald dressing. Garnish with the remaining Chickpeas, the chopped parsley, and the toasted Walnuts. Gorgeous!
Chickpeas - 120g
Walnuts - 10g
Guacamole - 80g
Low Fat Plain Yoghurt - 25ml
Raspberry Vinegar - 5ml
Panko Breadcrumbs - 40ml
NOMU Roast Rub - 5ml
Halloumi - 80g
Peas - 50g
Apple - 1
Salad Leaves - 20g
Fresh Parsley - 3g
GOLDEN Chickpeas
Preheat the oven to 200°C. Spread the drained Chickpeas on a roasting tray, coat in oil, and season. Roast in the hot oven until golden and crispy, 12-15 minutes.
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.
EMERALD DRESSING
In a bowl, combine the Guacamole and the yoghurt. Gradually loosen with milk (optional) or water in 30ml increments until drizzling consistency. Pour in the Raspberry Vinegar (to taste), season, and mix until combined.
Halloumi IT UP!
In a shallow dish, combine the breadcrumbs, the NOMU rub, and seasoning. In a second shallow dish, whisk 1 egg with 1 tbsp of water. Dip each Halloumi slice into the egg and then lightly coat in the breadcrumbs. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the crumbed halloumi until golden brown, 1 minute each side. Remove from the pan and drain on paper towel.
LET’S ASSEMBLE!
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. In a salad bowl, toss together the peas, the Apple cubes, the shredded Salad Leaves, ½ the crispy Chickpeas, and ½ the emerald dressing.
TIME TO FEAST!
Bowl up a portion of crunchy salad. Top with the crispy Halloumi and drizzle over the remaining emerald dressing. Garnish with the remaining Chickpeas, the chopped parsley, and the toasted Walnuts. Gorgeous!
Chickpeas - 240g
Walnuts - 20g
Guacamole - 160g
Low Fat Plain Yoghurt - 50ml
Raspberry Vinegar - 10ml
Panko Breadcrumbs - 80ml
NOMU Roast Rub - 10ml
Halloumi - 160g
Peas - 100g
Apple - 1
Salad Leaves - 40g
Fresh Parsley - 5g
GOLDEN Chickpeas
Preheat the oven to 200°C. Spread the drained Chickpeas on a roasting tray, coat in oil, and season. Roast in the hot oven until golden and crispy, 12-15 minutes.
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.
EMERALD DRESSING
In a bowl, combine the Guacamole and the yoghurt. Gradually loosen with milk (optional) or water in 30ml increments until drizzling consistency. Pour in the Raspberry Vinegar (to taste), season, and mix until combined.
Halloumi IT UP!
In a shallow dish, combine the breadcrumbs, the NOMU rub, and seasoning. In a second shallow dish, whisk 1 egg with 2 tbsp of water. Dip each Halloumi slice into the egg and then lightly coat in the breadcrumbs. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the crumbed halloumi until golden brown, 1 minute each side. Remove from the pan and drain on paper towel.
LET’S ASSEMBLE!
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. In a salad bowl, toss together the peas, the Apple cubes, the shredded Salad Leaves, ½ the crispy Chickpeas, and ½ the emerald dressing.
TIME TO FEAST!
Bowl up a portion of crunchy salad. Top with the crispy Halloumi and drizzle over the remaining emerald dressing. Garnish with the remaining Chickpeas, the chopped parsley, and the toasted Walnuts. Gorgeous!
Chickpeas - 360g
Walnuts - 30g
Guacamole - 240g
Low Fat Plain Yoghurt - 75ml
Raspberry Vinegar - 15ml
Panko Breadcrumbs - 125ml
NOMU Roast Rub - 15ml
Halloumi - 240g
Peas - 150g
Apple - 1
Salad Leaves - 60g
Fresh Parsley - 8g
GOLDEN Chickpeas
Preheat the oven to 200°C. Spread the drained Chickpeas on a roasting tray, coat in oil, and season. Roast in the hot oven until golden and crispy, 12-15 minutes.
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.
EMERALD DRESSING
In a bowl, combine the Guacamole and the yoghurt. Gradually loosen with milk (optional) or water in 30ml increments until drizzling consistency. Pour in the Raspberry Vinegar (to taste), season, and mix until combined.
Halloumi IT UP!
In a shallow dish, combine the breadcrumbs, the NOMU rub, and seasoning. In a second shallow dish, whisk 1 egg with 2 tbsp of water. Dip each Halloumi slice into the egg and then lightly coat in the breadcrumbs. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the crumbed halloumi until golden brown, 1 minute each side. Remove from the pan and drain on paper towel.
LET’S ASSEMBLE!
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. In a salad bowl, toss together the peas, the Apple cubes, the shredded Salad Leaves, ½ the crispy Chickpeas, and ½ the emerald dressing.
TIME TO FEAST!
Bowl up a portion of crunchy salad. Top with the crispy Halloumi and drizzle over the remaining emerald dressing. Garnish with the remaining Chickpeas, the chopped parsley, and the toasted Walnuts. Gorgeous!
Chickpeas - 480g
Walnuts - 40g
Guacamole - 320g
Low Fat Plain Yoghurt - 100ml
Raspberry Vinegar - 20ml
Panko Breadcrumbs - 160ml
NOMU Roast Rub - 20ml
Halloumi - 320g
Peas - 200g
Apple - 1
Salad Leaves - 80g
Fresh Parsley - 10g
Frequently Asked Questions
What is the preparation time for Halloumi Salad & Emerald Dressing?
The preparation time for Halloumi Salad & Emerald Dressing with tart apple, crunchy walnuts & creamy guacamole is between 15 and 30 minutes.
What is the total time required to make Halloumi Salad & Emerald Dressing with tart apple, crunchy walnuts & creamy guacamole?
The total time required to make Halloumi Salad & Emerald Dressing with tart apple, crunchy walnuts & creamy guacamole is between 35 and 50 minutes.
How many servings does Halloumi Salad & Emerald Dressing provide?
4 servings
What are the main ingredients in Halloumi Salad & Emerald Dressing?
Apple, Chickpeas, Fresh Parsley, Guacamole, Halloumi, Low Fat Plain Yoghurt, NOMU Roast Rub, Panko Breadcrumbs, Peas, Raspberry Vinegar, Salad Leaves, Walnuts
What is the nutritional information of Halloumi Salad & Emerald Dressing?
Calories: 928, Carbs: 69 grams, Fat: grams, Protein: 39.1 grams, Sugar: 21.6 grams, Salt: 812 grams
How do I prepare Halloumi Salad & Emerald Dressing?
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. EMERALD DRESSING: In a bowl, combine the guacamole and the yoghurt. Gradually loosen with milk (optional) or water in 30ml increments until drizzling consistency. Pour in the raspberry vinegar (to taste), season, and mix until combined. GOLDEN CHICKPEAS: Preheat the oven to 200°C. Spread the drained chickpeas on a roasting tray, coat in oil, and season. Roast in the hot oven until golden and crispy, 12-15 minutes. TIME TO FEAST!: Bowl up a portion of crunchy salad. Top with the crispy halloumi and drizzle over the remaining emerald dressing. Garnish with the remaining chickpeas, the chopped parsley, and the toasted walnuts. Gorgeous! LET’S ASSEMBLE!: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. In a salad bowl, toss together the peas, the apple cubes, the shredded salad leaves, ½ the crispy chickpeas, and ½ the emerald dressing. HALLOUMI IT UP!: In a shallow dish, combine the breadcrumbs, the NOMU rub, and seasoning. In a second shallow dish, whisk 1 egg with 1 tbsp of water. Dip each halloumi slice into the egg and then lightly coat in the breadcrumbs. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the crumbed halloumi until golden brown, 1 minute each side. Remove from the pan and drain on paper towel.
What should be prepared from my kitchen to make Halloumi Salad & Emerald Dressing?
Apple, Chickpeas, Fresh Parsley, Guacamole, Halloumi, Low Fat Plain Yoghurt, NOMU Roast Rub, Panko Breadcrumbs, Peas, Raspberry Vinegar, Salad Leaves, Walnuts
How many calories does Halloumi Salad & Emerald Dressing have?
928 calories
How much fat content does Halloumi Salad & Emerald Dressing have?
grams
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