You can bake them into a loaf of bread, mix them into a pancake batter, freeze them and cover them in chocolate or make them into ice cream, you can even blend them up into a smoothie…. Is there anything…
A rainbow bowl of veg! ??
Grilled halloumi, charred baby carrots, asparagus, and broccolini on a bed of red cabbage and vermicelli noodles topped with avocado and a zesty dressing – this Halloumi Salad is the perfect vegetarian lunch to enjoy in the Spring weather!
Head to your local Fruit and Veg shop to pick up some fresh produce today.
- Add broccolini, asparagus and carrots to steamer for 5 minutes or until tender.
- Slice the Halloumi into 1 cm strips and pan fry until golden on both sides. Set aside.
- Pour boiling water over rice noodles and cover for 2 minutes, then drain.
- Add the rice noodles, cooked broccolini, asparagus, carrots, and haloumi into a bowl. Serve with sliced lemon, half an avocado and shredded red cabbage. Enjoy.