This traditional Lebanese salad has grilled haloumi for an extra protein boost.
Ingredients
- 1 large green capsicum, finely chopped
- 1 Lebanese cucumber, finely chopped
- 2 ripe truss tomatoes, finely chopped
- 1/2 red onion, finely chopped
- 1/2 bunch fresh continental parsley, leaves chopped
- 1/2 bunch fresh coriander, leaves chopped
- 2 pita bread
- 250g haloumi, sliced
- Lemon juice, to serve
Dressing
- 60ml (1/4 cup) extra virgin olive oil
- 2 tablespoons lemon juice
- 1 small garlic clove, crushed
- 1/2 teaspoon caster sugar
Method
- Step 1Combine the capsicum, cucumber, tomato, onion and herbs in a large bowl. Heat a chargrill over medium-high heat. Cook the bread, turning, for 1-2 minutes or until toasted and crisp. Cool slightly and tear into bite-sized pieces. Add to the salad.
- Step 2For the dressing, combine all ingredients in a small bowl. Season. Add to the salad. Toss well and divide the salad among plates.
- Step 3Heat a non-stick frying pan over medium-high heat. Cook the haloumi, turning, for 2 minutes or until golden. Arrange over the salad. Serve drizzled with a little extra lemon juice.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1775 kj
Energy
25g
Fat Total
9g
Saturated Fat
5g
Fibre
19g
Protein
27g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste Magazine
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