This salad makes a wonderful side dish or vegetarian main. Photo / Babiche Martens

Brussel Sprout, Pea & Haloumi Salad With Tahini Dressing

The key to this light, healthy salad is in the cooking of the Brussels sprouts – delicious paired with salty haloumi

Brussels sprouts are having a renaissance thanks to restaurants focusing on seasonality. The key is all in the cooking. Don’t boil them too hard, just enough to keep them vibrant and green and a little crisp. I like to shred them like cabbage and fry with a little butter or use them in a simple salad such as this one.

Serves 4

2 Tbsp tahini
? cup lemon juice
2 tsp runny honey

1 Tbsp olive oil
3 cloves garlic, sliced
200g brussels sprouts, halved
1 cup green peas
200g haloumi
Lemon wedges, to serve

1. For the dressing in a jar combine the tahini, lemon juice and honey shaking well.

2. Heat the oil in frying pan. Add the garlic cooking for 2 minutes. Then add the Brussels sprouts cooking until cooked through and lightly browned. Toss through the peas. Remove from the pan.

3. In the same pan, fry the haloumi on a light heat for 30 seconds each side.

4. Serve the vegetables topped with the haloumi and a drizzle of dressing.

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New Zealand Herald

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