Ingredients
- 180g Riverina Dairy Cyprus Style Haloumi
- 1 punnet cherry tomatoes
- 100g packet flavoured cous cous
- 1 carrot, thinly sliced
- 1 can chickpeas, drained
- 1 can corn kernels, drained
- 1 avocado, sliced
- 1 radish, thinly sliced
- 1 cup fresh green split peas
- ½ cup wasabi peas
- 100g seaweed salad
Vegetarian Haloumi Bowl
- Slice haloumi into 1cm pieces.
- Prepare vegetables and arrange around serving bowls.
- Set a medium sized fry pan to medium-high and spray pan with a little oil. Once hot, add haloumi and fry for 1-2 minutes each side or until golden brown.
- Add haloumi to serving bowls and serve.
Enjoy immediately while the haloumi is still warm. Enjoy!
TIP: You can use ready-to-eat cous cous available from your local supermarket.
