Halloumi Salad, with Hummus and Mint Yoghurt

This Halloumi Salad with hummus and yoghurt sides is such a winner on a summers evening, as it is fresh, zingy, and the best thing is that there is enough hummus left over for crudités tomorrow!

When I make hummus I usually make two versions; one normal hummus, then I remove half of it from the blender, then whizz some roasted red peppers in the other half to make a delicious pepper hummus.

For my little one, I made some extra crudités with carrots, peppers and cucumber, as well as the pitta bread strips, and he dipped them in the hummus and yoghurt and fed himself alongside a small portion of the salad.

I hope you enjoy this gorgeous salad – let me know how it goes for you.

Love,

Natalie x

Ingredients (serves 2):
Halloumi Salad: 

1 pack of Halloumi, sliced into 8 pieces
1 Little Gem Lettuce, shredded
Whole cucumber, half cubed and the other half cut into long strips
3 Radishes, finely sliced
1 red pepper, half cubed and half cut into long strips
1 Green pepper, half cubed and half cut into long strips
100g Cherry tomatoes, halved
1 tbsp. Fresh Coriander, chopped
2 tbsp. Fresh Flat leaf Parsley, chopped
Half the juice of a lemon
2 tbsp. Olive Oil
Pinch of Cracked Black Pepper

Sides:

400g Can of Chickpeas
3 tbsp. Olive Oil
2 Garlic Cloves
Black Pepper
3 Slices of Roasted Red Pepper (from a jar)
Half a lemon, juiced
200g Natural Greek Yoghurt
2 tbsp. chopped mint
2 Wholemeal Pitta Breads

Method:

  1.  To make the hummus, pour the drained chickpeas into a blender, and add the olive oil, garlic and lemon juice. Whizz until your desired consistency, but you may have to add a little more olive oil if it is too thick. Once finished, take out half of the hummus and then add in the roasted red peppers and whizz until combined.
  2. To make the salad, add all of the cubed ingredients in together, with the little gem lettuce, radishes, cherry tomatoes, parsley and coriander and stir to mix through. Mix together the lemon juice, olive oil and black pepper to make the dressing and drizzle over the salad.
  3. Add the chopped mint to the yoghurt and stir through.
  4. Toast the pitta bread and cut them into fingers for dipping.

 

 

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