Roasted Broccoli and Haloumi Salad
This Roasted Broccoli and Haloumi salad is a great dish for those nights where you want a healthy option that you can prepare ahead of time. With chunky broccoli pieces and mouth watering haloumi, the salad is dressed with a basil pesto.
Servings: 6
Calories: 726kcal
Ingredients
Roasted Broccoli and Haloumi Salad
- 2 heads broccoli
- 500 grams streaky bacon
- 450 grams haloumi cheese
- 1 425g tin red kidney beans
- 1 tbsp olive oil
- 1 tablespoon chilli flakes
- 1 teaspoon himalayan pink salt
- 1 tsp cracked pepper
Basil Peso Drizzle
- 1 cup greek style yoghurt low fat
- 2 tablespoon basil pesto
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 180 degrees and line a baking tray with grease proof paper
- Chop the broccoli into little pieces and spread over baking tray
- Season brocolli with chilli flakes, salt, pepper and a drizzle of olive oil
- Place bacon on a wire rack over a lined baking tray
- Slice haloumi into bite sized chucks, drizzle a little olive oil over and cook in the fry pan, turning after approximately 3 minutes on each side
- Put seasoned broccoli and bacon trays into the oven at the same time and cook for 15 minutes
- Drain and rinse red kidney beans
- When bacon is cooled, use kitchen scissors to chop into small pieces
- Combine broccoli, haloumi, bacon and beans to salad bowl. Dress salad with drizzle and toss to combine .
Basil Pesto Drizzle
- Add yoghurt, pesto and lemon juice to a blender jug and blitz for a minute to combine
Notes
- I buy my basil pesto from the fridge section of the supermarket (it is in the dip section)
- The dressing will last in the fridge for at least a week if you want to reheat the salad and add extra drizzle on week nights (ie all of the hard work is done!)
Nutrition
Calories: 726kcal | Carbohydrates: 18g | Protein: 36g | Fat: 57g | Saturated Fat: 25g | Cholesterol: 57mg | Sodium: 1990mg | Potassium: 831mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1810IU | Vitamin C: 181.1mg | Calcium: 906mg | Iron: 2.1mg