A simple chopped salad with a green goddess dressing that's so good you'll want to swim laps in it.
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Still got fresh mint left over?
There's nothing more annoying than a bunch of wilted mint in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a bunch of wilted mint in the back of the fridge. Plan your next meal and save it from the bin.
Serves
4
Cucumber
Baby Gem Lettuces
Celery
Spring Onions
Sugar Snap Peas
Green Apple
Fresh Coriander
Fresh Mint
Wholegrain Microwave Rice
Halloumi
Toasted Sesame Seed
For The Dressing:
Avocado
Green ChilliÂ
Fresh Coriander
Fresh Mint
Lemon
Still got fresh mint left over?
There's nothing more annoying than a bunch of wilted mint in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a bunch of wilted mint in the back of the fridge. Plan your next meal and save it from the bin.
Serves
4
Cucumber
Baby Gem Lettuces
Celery
Spring Onions
Sugar Snap Peas
Green Apple
Fresh Coriander
Fresh Mint
Wholegrain Microwave Rice
Halloumi
Toasted Sesame Seed
For The Dressing:
Avocado
Green ChilliÂ
Fresh Coriander
Fresh Mint
Lemon
Unlock Mob Premium
Still got fresh mint left over?
There's nothing more annoying than a bunch of wilted mint in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a bunch of wilted mint in the back of the fridge. Plan your next meal and save it from the bin.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Slice the cucumber in half lengthways and use a spoon to remove the fleshy center. Place the cucumber halves, lettuce, celery sticks, spring onions and sugar snaps on a board. Cut the cheeks from the apple and add to the board. Chop until all around the same size. Tip into a bowl and add the brown rice.
Step 2.
To make the dressing, halve and de-stone the avocado and add the flesh to a blender along with the green chilli, herb leaves and lemon juice. Season generously with salt and pepper.
Step 3.
Tip the dressing over the salad and toss well.
Step 4.
If you want to top with halloumi, cut the halloumi into 2cm cubes and pan fry in a dry pan over a high heat until golden on all sides. Tip on top of the salad and scatter with toasted sesame seeds.
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