Haloumi, rocket and chickpea salad
Serves: 4
Time to make: 15 mins
Total cost: $21.44 / $5.36 per serve
(at time of publication)
Ingredients
- 2 ½ cups (300g) green beans, blanched
- 1 ½ x 400g cans chickpeas in spring water, rinsed
- 7 cups (100g) baby rocket leaves
- 250g packet coleslaw mix
- ¼ cup low-fat dressing
- 4 pieces mountain bread, cut in large wedges
- 120g haloumi, thinly sliced
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Instructions
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 362cal
-
Kilojoules 1520kJ
-
Protein 19g
-
Total fat 14g
-
–Saturated fat 6g
-
Carbohydrates 40g
-
–Sugars 10g
-
Dietary fibre 11g
-
Sodium 750mg
-
Calcium 340mg
-
Iron 2mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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