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High Protein Veggie Salad

With Vegetable Broth
recipe-difficulty
Not too tricky
recipe-serves
3
ready-in
35 mins
High Protein Veggie Salad

Feeling veggie adventurous? This salad is nutritionist-approved and packed with 22g of protein per serve, thanks to roasted carrots, crispy chickpeas, and golden halloumi, drizzled with a zesty yoghurt dressing, and boosted with all the good stuff from Vegetable Broth, it’s a tasty way to power up your day and leave you feeling full and fabulous.

Main Meals
Modern Wellness Cuisine
Pantry Items
View in metric

PANTRY ITEMS

  • 1 bunch dutch carrots, trimmed
  • 1x 0.88 lbs can chickpeas, washed and drained
  • 1 Lemon
  • 1 packet haloumi, sliced into 3mm strips
  • 2 tbsp olive oil
  • 1 cup brown rice 
  • 1 tbsp Vegetable Broth Garden Veggie
  • 1 cup kale
  • ⅓ cup pink pickled onions
  • 1 cup hummus - store bought
  • 1 cup greek yoghurt
  • 3 eggs (soft boiled)
  1. Preheat oven to 356 F. Add carrots to a lined baking tray, add olive oil with a pinch of salt and pepper. Roast for 20-25 minutes until tender and caramelised.
  2. Meanwhile fry haloumi in a small fry pan with a little olive oil until golden on both sides. Set aside
  3. To a small pot of boiling water, carefully add eggs then cook for 6 minutes for jammy centeres, or 7-8 minutes for hard boiled. Place into a bowl of iced water, peel then slice in half.
  4. Squeeze a little lemon and drizzle olive oil over the chickpeas and kale, stir to combine
  5. To make dressing, combine yogurt, Vegetable Broth, juice of half a lemon and 1 tbsp olive oil. Stir to combine. 
  6. To assemble, into bowls, smear a little hummus, then add kale, chickpeas, carrots, rice, haloumi, pink pickled onions. Drizzle over dressing then toss to combine (For presentation purposed you could add the eggs after tossing the salad).