Roast Chickpea, Broccoli & Halloumi Super Salad
with Cherry Tomatoes & Herby Mayonnaise
Get your greens in with this loaded salad! Crispy roasted chickpeas and broccoli add lots of crunchy texture to this meal, plus add sweet cherry tomatoes and a herby mayo for creamy richness. Toss it all together and dive in.
This recipe is under 650kcal per serving.
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 Leaves
1 sachet
Kiwi Spice Blend
1
Lemon
1 tin
Chickpeas
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced.
• Cut broccoli into small florets, then roughly chop stalk. Drain chickpeas.
• Place broccoli and chickpeas 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, halve snacking tomatoes (see ingredients). 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 lemon-honey dressing.
• Add baby spinach leaves, mint and snacking tomatoes and toss to combine.
• Divide roast chickpea and broccoli super salad between bowls. Top with halloumi. • Drizzle over dill & parsley mayonnaise. Sprinkle over flaked almonds and spring onion. Serve with remaining lemon wedges. Enjoy!
