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Photo of Haloumi, asparagus and Brussels sprouts salad by WW

Haloumi, asparagus and Brussels sprouts salad

5 - 6
PersonalPoints™ per serving
Total Time
15 min
5 min
10 min



1 bunch(es), halved

Haloumi cheese

120 g, cut into 5mm-thick slices

Fresh mint

2 tbs, finely chopped, plus extra ⅓ cup fresh mint leaves to garnish

Dried chilli flakes

¼ tsp


1 tbs

Fresh lemon rind

1 tsp, finely grated

Lemon juice

2 tbs

Brussels sprouts

250 g, finely shredded

Lentils, canned, rinsed, drained

1 400g can, (1x400g can)


120 g, baby leaves

Raw almonds

1 tbs, toasted, roughly choppped


1 medium, cut into wedges to serve

Oil spray

2 x 3 second spray(s)


  1. Preheat a chargrill or barbecue over medium-high heat. Lightly spray asparagus with oil and cook, turning occasionally, for 4–5 minutes or until lightly charred and tender. Sprinkle haloumi with chopped mint and chilli and cook, turning, for 1–2 minutes or until golden.
  2. Meanwhile, combine tahini, rind, juice and 1 tablespoon water in a small screw-top jar. Season with salt and pepper and shake dressing to combine.
  3. Combine brussels sprouts, lentils, rocket, extra mint, asparagus and haloumi in a large bowl. Drizzle with dressing and sprinkle with almonds. Serve with lemon wedges.


SERVING SUGESTION: Light wholemeal pita pockets. TIPS: You can use red or white (savoy) cabbage instead of brussels sprouts. Add it: 1 tbs olive oil drizzled in Step 3. Swap it: Haloumi for 250g shredded skinless lean cooked chicken breast.