‘Halloumi’ and Watermelon Salad with Mint Dressing

Servings: Serves 3

Nutritional Information:

Per serving (394g)

Calories 533, Fat 35g, Saturates 4.2g, Carbohydrate 34g, Sugars 13g, Fibre 8g, Protein 27g, Salt 1.2g


Ingredients

Method

1

For the halloumi marinade, add the lemon juice, miso paste, nutritional yeast, mint sauce, garlic salt, oregano and water to a shallow tray, and mix together. Slice the tofu into 1cm-thick pieces and place on a tray. Leave the tofu to marinate for 1-2 hours.

2

To make the mint dressing, add the olive oil, lemon juice, mint, maple syrup, Dijon mustard, garlic and water to a food processor, and blend until smooth and emulsified.

3

Next, to cook the halloumi, heat the olive oil in a griddle pan or frying pan over a medium-high heat and cook for roughly
2 minutes on each side until the edges crisp up and start to brown.

4

To assemble the salad, share the ingredients equally between four dishes and finish with a light drizzle of the dressing.

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