A Mediterranean fantasy! Crispy halloumi, indulgent artichoke hearts, charred baby marrow, Italian salad leaves, and cannellini beans. Warming & fresh – who could refuse this stunner?
- Hands-On Time: 25 minutes
- Overall Time: 40 minutes
- Serves: 3 People
- Vegetarian
Ingredients & Preparation
- 30ml Honey
- 12g Fresh Parsley (rinsed, picked & roughly chopped)
- 2 Lemons (1½ zested & cut into wedges)
- 180g Artichoke Hearts (drained & halved)
- 30g Pumpkin Seeds
- 300g Baby Marrow (rinsed & cut into bite-sized chunks)
- 360g Cannellini Beans (drained & rinsed)
- 60g Pitted Kalamata Olives (drained & halved)
- 22,5ml NOMU Italian Rub
- 240g Halloumi (cut into 1cm thick slices)
- 60g Green Leaves (rinsed)
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
Directions
- DRESSING & MARINADE
Place the chopped parsley in a bowl with the honey and a drizzle of oil. Whisk together with some lemon juice to taste. We recommend lots of lemon juice for this dressing! Toss the halved artichokes through the dressing and season to taste. Set aside for serving. - POP DEM SEEDS!
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. - CHARRED BABY MARROW
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the baby marrow chunks for 5-6 minutes until beginning to char. Avoid overcrowding the pan for best results. Remove from the pan on completion and place in a large salad bowl. - WARM VEG
Return the pan to a medium heat with another drizzle of oil. When hot, add in the drained cannellini beans, halved olives, and Italian rub. Fry for 3-4 minutes until heated through, shifting occasionally. On completion, add to the salad bowl with the baby marrow. Add some lemon zest to taste, toss to combine, and cover to keep warm. - SHOW ME THE HALLOUMI!
Wipe down the pan and return to a medium heat with another drizzle of oil. When hot, fry the halloumi slices for 2-3 minutes per side until crispy and golden. Remove from the pan on completion and drain on some paper towel and cut into bite-sized chunks. - TASTEBUD PARTY TIME!
Make a bed of rinsed green leaves, load with the warm veggie salad, and top with the golden halloumi. Scatter over the dressed artichokes and drizzle with any remaining dressing. Finish with a crack of black pepper and a sprinkle of toasted pumpkin seeds. Voilà!
Nutritional Information
Per 100g
Energy 547kJ
Energy 131Kcal
Protein 6.5g
Carbs 10g
of which sugars 4g
Fibre 3.8g
Fat 6.6g
of which saturated 4.1g
Sodium 324mg
Allergens
Dairy, Allium, Sulphites
