• 350g asparagus, trimmed
  • 225g runner beans, trimmed
  • 200g radishes, washed and sliced
  • 3 tomatoes, washed and quartered
  • ½ cucumber, washed, deseeded and sliced into crescents
  • 75g watercress
  • 14g fresh mint leaves, picked and washed
  • 225g light halloumi, sliced
  • 3 tbsp olive oil
  • ½ lemon, zested and juiced
  • 1 tsp sumac
  • 3 white pitta, toasted and cut into fingers, to serve


  1. 1

    Cook the asparagus and beans in a pan of boiling water for 3 minutes. Drain, then cut into 4cm lengths. Toss together in a bowl with the radishes, tomatoes, cucumber, watercress and mint.

  2. 2

    Heat a griddle pan. Brush the halloumi slices with ½ tbsp olive oil and grill for 2 minutes on each side.

  3. 3

    Whisk the remaining olive oil together with the lemon zest and juice and the sumac. Toss the warm halloumi through the salad, drizzle over the dressing and serve with the pitta fingers.

Nutritional Details

Each serving provides
  • Energy 1645kj 393kcal 20%
  • Fat 18.5g 26%
  • Saturates 6.7g 34%
  • Sugars 8.9g 10%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 377kj/90kcal

Each serving provides

29.9g carbohydrate 6.9g fibre 23.4g protein

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