Bean And Haloumi Salad with Feijoa Yoghurt Dressing
Celebrate the feijoa season with this uniquely intriguing salad. Warm mixed beans, grilled halloumi, shredded chicken or your protein of choice, feijoa, avocado and rocket combined with a feijoa yoghurt dressing.
- Feijoa Yoghurt Dressing
- ¾ cup Greek yoghurt
- 1 medium feijoa, peeled
- 2 cloves garlic
- 1 tbsp Chantal Organics Apple Syrup
- 2 tbsp Chantal Organics Hemp Seed Oil
- 1 tbsp Chantal Organics Apple Cider Vinegar
- Bean and Haloumi Salad
- 200g haloumi, sliced
- Chantal Organics Extra Virgin Olive Oil
- 2 cloves garlic, crushed
- 1 can (400g) Chantal Organics Mixed Beans, drained, rinsed and pat dry
- 2 cups cooked and shredded chicken or your protein of choice
- 4 cups fresh rocket
- 1 avocado, diced
- 2 medium feijoas, peeled and sliced
- To Serve
- Fresh parsley, chopped
- Toasted crusty bread
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.
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.
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.
Assemble the salad by scattering the rocket over a large platter or plate. Top with haloumi, mixed beans and chicken, avocado and feijoa.
Spoon the feijoa yoghurt dressing over the top.
Garnish with parsley and serve with toasted crusty bread.
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.
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