Spring salad with rocket and pistachio dressing
Recipe provided by: taste
Servings: 4 | Prep Time: 15 min | Cook time: 5 min
INGREDIENTS
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30g baby rocket leaves
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1/4 cup (35g) pistachios
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1 garlic clove, quartered
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1 tbsp lemon juice
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1/2 cup (125ml) olive oil
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250g haloumi, thinly sliced
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150g snow peas, trimmed, halved diagonally
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1/2 cup (60g) frozen peas
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120g pkt Coles Brand Australian 4 Leaf Salad Mix
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1 Lebanese cucumber, thinly sliced
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1 avocado, stoned, peeled, thinly sliced
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1 bunch radishes, quartered
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2 spring onions, thinly sliced
DIRECTIONS
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Process the rocket , pistachios and garlic in a food processor until finely chopped. Add the lemon juice and pulse to combine. While the motor is running, gradually add the oil in a steady stream until the mixture is well combined.
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Heat a frying pan over medium-high heat. Cook half the haloumi for 2 mins each side or until golden brown. Repeat with remaining haloumi.
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Place the snow peas and peas in a heatproof bowl. Cover with boiling water and stand for 2 mins. Refresh under cold running water. Drain.
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Place the haloumi, combined peas, salad mix , cucumber , avocado , radish and onion in a large bowl. Toss to combine. Transfer to a serving platter. Drizzle with the rocket and pistachio dressing to serve.