Ingredients
- 2 x 180g Riverina Dairy Cyprus Style Haloumi (Plain or Basil Infused)
- 2 medium zucchini, shredded or spiralised
- 250g cherry tomatoes
- 100g basil pesto
- 120g mixed leaf lettuce
Haloumi Zucchini Salad with Basil Pesto
- Cut haloumi into 20mm cubes.
- Heat frying pan to medium high and add haloumi (use a little spray oil if pan is not non-stick). Cook for 2 minutes each side until golden (on most surfaces).
- Add zucchini, cherry tomatoes and pesto to the pan and toss for 1-2 minutes until combined.
- Serve on top of mixed lettuce and drizzle with pan juices. Serve immediately.
