• 80g halloumi Halloumi
• 80g lettuce Lettuce, romaine
• 60g edamame beans Edamame Beans
• 60g bean sprouts Bean Sprouts
• 15g almonds Almonds
• 8g olive oil Olive Oil
• 15g lemon juice Lemon Juice

1. 1

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

2. 2

   Whisk together the lemon & olive oil dressing ingredients with a pinch of salt and pepper.

3. 3

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

4. 4

   Top with the halloumi and toasted almond, then drizzle with the remaining dressing.

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