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Photo of Haloumi, asparagus and Brussels sprouts salad by WW

Haloumi, asparagus and Brussels sprouts salad

5
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Asparagus

1 bunch(es), halved

Haloumi cheese

120 g, cut into 5mm-thick slices

Fresh mint

2 tbs, finely chopped, plus extra ⅓ cup fresh mint leaves to garnish

Dried chilli flakes

¼ tsp

Tahini

1 tbs

Fresh lemon rind

1 tsp, finely grated

Lemon juice

2 tbs

Brussels sprouts

250 g, finely shredded

Lentils, canned, rinsed, drained

1 400g can, (1x400g can)

Rocket

120 g, baby leaves

Raw almonds

1 tbs, toasted, roughly choppped

Lemon(s)

1 medium, cut into wedges to serve

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat a chargrill or barbecue over medium-high heat. Lightly spray asparagus with oil and cook, turning occasionally, for 4–5 minutes or until lightly charred and tender. Sprinkle haloumi with chopped mint and chilli and cook, turning, for 1–2 minutes or until golden.
  2. Meanwhile, combine tahini, rind, juice and 1 tablespoon water in a small screw-top jar. Season with salt and pepper and shake dressing to combine.
  3. Combine brussels sprouts, lentils, rocket, extra mint, asparagus and haloumi in a large bowl. Drizzle with dressing and sprinkle with almonds. Serve with lemon wedges.

Notes

SERVING SUGESTION: Light wholemeal pita pockets. TIPS: You can use red or white (savoy) cabbage instead of brussels sprouts. Add it: 1 tbs olive oil drizzled in Step 3. Swap it: Haloumi for 250g shredded skinless lean cooked chicken breast.

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