Entertaining this festive season?! Not sure what to make? Remedy Nutritionist Jacqueline Alwill from The Brown Paper Bag shares her go-to salad for the silly season to sort you right out.
MANGO, HALOUMI & ASPARAGUS SALAD
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
INGREDIENTS
2 mangoes2 bunches asparagus, ends trimmed
250g haloumi, sliced approx 5mm thick
extra virgin olive oil
2 cups baby rocket leaves
Dressing
2 teaspoons dijon mustard2 tablespoons olive oil
1/4 cup Remedy Kombucha Peach
1 teaspoon honey
Sea salt and black pepper
METHOD
Step 1: Heat a frypan on medium heat, add a drizzle of extra virgin olive oil. Cook asparagus on the pan for 3-4 minutes, turning half way. Once cooked, transfer to a plate, add another small amount of extra virgin olive oil, spread around the pan then add haloumi slices and cook 1-2 minutes each side or until golden.
Step 2: Whilst they are cooking whisk together ingredients for the dressing and pop the rocket leaves on a large serving platter.
Step 3: Once asparagus and haloumi are cooked arrange over the rocket, drizzle with dressing, season with sea salt and black pepper and serve.
