Haloumi, rocket and chickpea salad

Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

2 ½ cups (300g) green beans, blanched

1 ½ x 400g cans chickpeagarbanzoXsgarbanzosX in spring water, rinsed

7 cups (100g) baby rocketarugulaX leaves

250g packet coleslaw mix

¼ cup low-fat dressing

4 pieces mountain bread, cut in large wedges

120g haloumi, thinly sliced

Instructions

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1 Place beans, chickpeas, rocket, coleslaw mix and dressing in a large bowl. Toss to combine.

2 Spray a frying pan with oil and place over a medium-high heat. Cook bread for 2 minutes on each side until crisp. Cook haloumi for 2 minutes on each side until golden. Top salad with haloumi and serve with bread.

Variations

Swap the chickpeas for kidney or borlotti beans. Add cherry tomatoes, toasted pine nuts and chopped fresh basil. Swap the dressing for olive oil and balsamic vinegar.

Make it gluten free: Use gluten-free bread and check dressing is gluten free.

Nutrition Info (per serve)

Calories 362 cal

Kilojoules 1520 kJ

Protein 19 g

Total fat 14 g

Saturated fat 6 g

Carbohydrates 40 g

Sugar 10 g

Dietary fibre 11 g

Sodium 750 mg

Calcium 340 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.