• 80g halloumi Halloumi
• 40g kale Kale, raw
• 60g edamame beans Edamame Beans
• 60g bean sprouts Bean Sprouts
• 15g pumpkin seeds Pumpkin Seeds
• 50g greek yoghurt Greek Yoghurt, 0% fat
• fresh dill & mint

1. 1

   Slice the halloumi and dry-fry in a griddle pan for 2 minutes per side until charred.

2. 2

   Whisk together the yoghurt-herb dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the kale leaves, edamame and beansprouts with half the dressing.

4. 4

   Top with the halloumi and pumpkin seed, then drizzle with the remaining dressing.

Tap ingredients and steps to tick them off as you cook.