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Heart healthy recipes


Grilled haloumi and crunchy green salad

Grilled haloumi and crunchy green salad

A healthy plate of asparagus, tofu, and green beans, perfect for a nutritious and delicious meal

4 serves

10 m

10 m


Yoghurt dressing

8 tablespoons reduced-fat Greek style yoghurt

3 tablespoons lemon juice

2 tablespoons chopped mint


¾ cup (115 g) frozen peas, thawed

2 bunches asparagus (approximately 12 spears), trimmed and cut in half

2½ cups (565 g) watercress or baby rocket

¼ small red onion, thinly diced

Olive oil spray

80 g haloumi, sliced


Step 1

Combine dressing ingredients in a small bowl; set aside

Step 2

Bring a large saucepan of water to the boil. Add the peas and asparagus. Return to the boil and simmer for approximately 3 minutes or until just tender. Drain, rinse with cold water and dry the peas and asparagus well with a clean cloth or kitchen paper.

Step 3

In a large bowl, toss the peas, asparagus, watercress (or rocket) and red onion.

Step 4

Spray a non-stick frying pan with olive oil and cook the haloumi for 1-2 minutes on each side, or until golden brown.

Step 5

Add haloumi to the salad and toss gently.

Step 6

Drizzle the dressing over the salad.

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Our step-by-step recipes are designed to build cooking confidence and skills, making it easy and delicious to follow a heart-healthy eating pattern.