with Harissa Yoghurt & Roasted Almonds
This charred zucchini salad will quickly rid you of those midweek blues, especially when you drizzle the harissa yoghurt over the tender haloumi. With peppery rocket and crunchy roasted almonds, this will quickly become a salad that you'll want to make on the regular! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Haloumi
1 packet
Roasted almonds
1 packet
Greek-style yoghurt
1 packet
Zucchini
2
Harissa paste
1 packet
Lemon
1
Rocket
2 packet
Olive oil
1 drizzle
• In a medium bowl, place haloumi and cover with water to soak.
• Thinly slice zucchini into sticks.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook zucchini in batches, turning, until tender, 2-4 minutes. Transfer to a large bowl and season with salt and pepper. Set aside to cool slightly.
• Meanwhile, drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook haloumi until golden brown, 1-2 minutes each side.Transfer to a plate to rest.
• While the steak is resting, slice lemon into wedges.
• In a small bowl, combine harissa paste, Greek-style yoghurt and a squeeze of lemon juice.
• To the bowl with zucchini, add rocket leaves and a generous squeeze of lemon juice, toss to combine. Season to taste.
• Divide haloumi and charred zucchini salad between plates.
• Sprinkle roasted almonds over salad. Serve with harissa yoghurt. Enjoy!
406
kcal
Calories
1700
kJ
Energy (kJ)
27.8
g
Fat
10.2
g
of which saturates
8.3
g
Carbohydrate
6.6
g
of which sugars
5.9
g
Dietary Fibre
30.9
g
Protein
0
mg
Cholesterol
633
mg
Sodium
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