Charred Broccoli Tabouli Salad

Serves 2-4 (main or side) | 10 minutes max

Nothing quite says 'IT'S SUMMER BABY' more than this Haloumi & Peach Salad... I mean, come on!! ABSOLUTE DROOL!

INGREDIENTS

180g halloumi cheese, sliced into 1cm thick rectangles

1 tbs extra virgin olive oil (EVOO)

2 yellow peaches, sliced into wedges

150g butter leaves or really anything you have on hand

50g pickled red onion (optional)

25g roasted slithered almonds

1 tbs nigella seeds

Vinaigrette Dressing

2 tbs extra virgin olive oil (EVOO)

1 tbs white wine vinegar

Season to taste

METHOD

1. Heat a non-stick fry pan over a medium - high heat.

2. Drizzle halloumi slices with EVOO and cook in the pan until they become golden n caramelised, 1-2 minute each side. Drain the halloumi on kitchen paper.

3. Meanwhile assemble all salad ingredients on a serving platter.

4. For the dressing, add ingredients to a small glass jar or container, shaking the contents of the jar until emulsified (tip - the dressing will become thick and gloss).

5. Scatter the halloumi over the salad, before pouring over the contents of the vinaigrette. Voila! Now it's time to eat.

NOTES

- Vegans, you can easily interchange cow's milk halloumi for a vegan alternative cheese, available from all leading supermarkets.

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By Chloe Ann | Nutritionist & Dietitian

Charred Broccoli Tabouli Salad

Serves 2-4 (main or side) | 10 minutes max

INGREDIENTS

180g halloumi cheese, sliced into 1cm thick rectangles

1 tbs extra virgin olive oil (EVOO)

2 yellow peaches, sliced into wedges

150g butter leaves or really anything you have on hand

50g pickled red onion (optional)

25g roasted slithered almonds

1 tbs nigella seeds

Vinaigrette Dressing

2 tbs extra virgin olive oil (EVOO)

1 tbs white wine vinegar

Season to taste

METHOD

1. Heat a non-stick fry pan over a medium - high heat.

2. Drizzle halloumi slices with EVOO and cook in the pan until they become golden n caramelised, 1-2 minute each side. Drain the halloumi on kitchen paper.

3. Meanwhile assemble all salad ingredients on a serving platter.

4. For the dressing, add ingredients to a small glass jar or container, shaking the contents of the jar until emulsified (tip - the dressing will become thick and gloss).

5. Scatter the halloumi over the salad, before pouring over the contents of the vinaigrette. Voila! Now it's time to eat.

NOTES

- Vegans, you can easily interchange cow's milk halloumi for a vegan alternative cheese, available from all leading supermarkets.

What's the dill?

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Charred Broccoli Tabouli Salad

Serves 2-4 (main or side) | 10 minutes max

INGREDIENTS

180g halloumi cheese, sliced into 1cm thick rectangles

1 tbs extra virgin olive oil (EVOO)

2 yellow peaches, sliced into wedges

150g butter leaves or really anything you have on hand

50g pickled red onion (optional)

25g roasted slithered almonds

1 tbs nigella seeds

​

Vinaigrette Dressing

2 tbs extra virgin olive oil (EVOO)

1 tbs white wine vinegar

Season to taste

​

​

METHOD

1. Heat a non-stick fry pan over a medium - high heat.

2. Drizzle halloumi slices with EVOO and cook in the pan until they become golden n caramelised, 1-2 minute each side. Drain the halloumi on kitchen paper.

3. Meanwhile assemble all salad ingredients on a serving platter.

4. For the dressing, add ingredients to a small glass jar or container, shaking the contents of the jar until emulsified (tip - the dressing will become thick and gloss).

5. Scatter the halloumi over the salad, before pouring over the contents of the vinaigrette. Voila! Now it's time to eat.

​

NOTES

- Vegans, you can easily interchange cow's milk halloumi for a vegan alternative cheese, available from all leading supermarkets.

​

What's the dill?

Sign up with your email address to receive news, updates and recipes straight to your box!