This salad is scrumptious, filling and any leftover hummus can be used later on 🙂
Salad serves 1. Your hummus will make 4 servings.
Macros for salad with 1/4 hummus is:
Calories 369, Protein 30g, Carbs 20g, Fiber 6g and Fat 18g
Ingredients for Hummus:
- 1 Tin Chickpeas Drained And Rinsed
- 50g 0% Fat Total Greek Yoghurt
- 1 Tsp Minced Garlic
- 1 Tsp Minced Ginger
- 1 Tbsp Rose Harissa Paste
Ingredients for Salad
- 15g Bistro Baby Leaf Salad
- 100g Lighter Halloumi Sliced
- 75g Fresh Fig
- 1 Tsp Ground Cumin
You will need:
- Food Processor
- Vegetable Chopping Board
- Sharp Knife
- Measuring Spoons
Pop your chickpeas, greek yoghurt, ginger, garlic and harissa into your processor and blitz until smooth.
Pop into a bowl
Dust your sliced halloumi with cumin and griddle on a medium heat either side
Place your salad leaves in a bowl, add your halved figs, riddled halloumi and then your hummus.
The hummus keeps well in an airtight container in the fridge for 3 days.