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  1. Home
  2. mother s day lunch

Vegetable and Haloumi Salad

When you're after a lighter family meal, try this pan-fried haloumi and vegie salad. Kids will love the salty cheese, while still getting their veg intake.
  • 28 Mar 2017
Vegetable and Haloumi Salad
Cook: 21 Minutes - easy - Serves 4 - Vegetarian - gluten-free - nut-free - egg-free - pregnancy-safe
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When you're after a lighter family meal, try this pan-fried haloumi and vegie salad. Kids will love the salty cheese, while still getting their veg intake.

Ingredients

⅓ cup olive oil

2 zucchini, thinly sliced

1 red capsicum, chopped

200 g green beans, trimmed, halved

250 g punnet cherry tomatoes

2 x 180 g packets haloumi, thickly sliced

160 g mixed salad leaves

Dressing

2 tbsp red wine vinegar

1 tsp honey

1 tsp dried Italian herbs

Salt and pepper, to taste

Method

  1. Heat 1 tbsp of the oil in a large, non-stick frying pan over a medium to high heat. Add zucchini, capsicum and beans. Cook, stirring occasionally, for about 5 minutes, or until lightly browned and almost tender. Add tomatoes. Cook, stirring occasionally, for about 2 minutes, or until starting to blister. Remove. Keep warm. Wipe pan clean.

  2. Heat same oiled pan over a medium to high heat. Add haloumi in two batches. Cook for about 1 minute on each side, or until golden brown.
  3. Meanwhile, to make dressing, whisk all ingredients with remaining oil in a small jug.
  4. Serve vegetables and haloumi over salad leaves. Drizzle over dressing.
  • mother s day lunch
  • greek salad recipe
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