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15 • mins • prep • 10 • mins • cook
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4 • Serves
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Bean And Haloumi Salad with Feijoa Yoghurt Dressing

5/5 (1)



  • Step 1.

    For the feijoa yoghurt dressing: blitz all of the ingredients with a stick blender or in a food processor until smooth. Season to taste with salt and pepper.

  • Step 2.

    For the bean and haloumi salad: Heat a large frying pan over medium high heat. Cook the haloumi for 1-2 minutes on each side or until golden brown. Remove and set aside.

  • Step 3.

    Using the same pan, add a drizzle of extra virgin olive oil and cook the garlic for a minute. Add the mixed beans and shredded chicken. Cook for 5 minutes or until heated through.

  • Step 4.

    Assemble the salad by scattering the rocket over a large platter or plate. Top with haloumi, mixed beans and chicken, avocado and feijoa.

  • Step 5.

    Spoon the feijoa yoghurt dressing over the top.

  • Step 6.

    Garnish with parsley and serve with toasted crusty bread.

  • TIP:

    Make this meal vegan friendly by leaving out the haloumi, using your favourite vegan yoghurt and protein of choice. Serve with gluten free bread, for a gluten free meal.

Chantal Organics Products used

Apple Syrup
Hemp Seed Oil
Apple Cider Vinegar
Extra Virgin Olive Oil
Mixed Beans

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