Ingredients
Salad
2 bunches asparagus
ends snapped off where the stem naturally bends
2 courgettes
thinly sliced
2 tomatoes
quartered
1/2 cup watercress
150g cheese, haloumi, from cows' milk
sliced
Dressing
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 Tbsp wholegrain mustard
1 Tbsp honey
1 garlic clove
finely chopped
A pinch of salt
A pinch of black pepper
Method
To Make Salad
To Serve
1
Blanch the asparagus in a pot of boiling water for 3 minutes and the shock in cold water.
2
Drain and toss together in a bowl with the courgette, watercress and tomatoes.
3
Heat a pan.
4
Brush the halloumi slices with a little olive oil and grill for 2 minutes on each side.
Nutrition Information per Serving (281g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1272kJ (309 kcal)
Protein
11g
Total Fat
25.2g
Saturated Fat
8.1g
Carbs
9g
Dietary Fibre
3.1g
Sodium
418mg
Iron
mg
Zinc
mg
Vitamin B12
µg
