[Salad Series] NZ Super Green Roast Chickpea & Broccoli Salad
with Halloumi, Avocado & Herby Mayonnaise
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Avocado
1 packet
Mint
1 packet
Flaked Almonds
(Contains: Almond; )
1
Broccoli
1
Spring Onion
1 packet
Halloumi
(Contains: Milk; )
1 packet
baby spinach & rocket mix
1 sachet
Kiwi Spice Blend
1
Lemon
1 tin
Chickpeas
Nutrition Values
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Cut broccoli into small florets, then roughly chop stalk. Drain chickpeas. • Place on a lined oven tray and sprinkle over Kiwi spice blend. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Slice lemon into wedges. Thinly slice spring onion. Pick mint leaves. • Cut halloumi into 1cm slices. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook halloumi, until golden brown, 1-2 minutes each side.
• In a medium bowl, combine a generous squeeze of lemon juice, the honey, a drizzle of olive oil and a pinch of salt and pepper. • When chickpeas and broccoli are done, add to the bowl with the dressing. • Add spinach & rocket mix, mint and avocado, and toss to combine.
• Divide roast chickpea and broccoli salad between bowls. Top with halloumi. • Drizzle over dill & parsley mayonnaise. Sprinkle over flaked almonds and spring onion. Serve with remaining lemon wedges. Enjoy!
