Prep: 5 mins | Cook: 10 mins

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.


  1. Add broccolini, asparagus and carrots to steamer for 5 minutes or until tender.
  2. Slice the Halloumi into 1 cm strips and pan fry until golden on both sides. Set aside.
  3. Pour boiling water over rice noodles and cover for 2 minutes, then drain.
  4. 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.

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