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Haloumi mango asparagus salad

Such a favourite in our house and even better with a kombucha on the side! I’ve included some kombucha in the dressing too for this salad just to get you thinking beyond the norm about how you can get some fermented goodness in your diet. Enjoy!

Photography : @sallyoneilstylist

HALOUMI MANGO AND ASPARAGUS SALAD

Gluten free : Vegetarian

Serves 4 as a side

2 mangoes

2 bunches asparagus, ends trimmed

250g haloumi, sliced approx 5mm thick

extra virgin olive oil

2 cups baby rocket leaves

Dressing:

2 teaspoons dijon mustard

2 tablespoons olive oil

1/4 cup Remedy Peach Kombucha

1 teaspoon honey

Sea salt and black pepper

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. Whilst they are cooking whisk together ingredients for the dressing and pop the rocket leaves on a large serving platter. Once asparagus and haloumi are cooked arrange over the rocket, with the mango, drizzle with dressing, season with sea salt and black pepper and serve.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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