200g each green beans, sugar snap peas & snow peas
150g baby spinach leaves
1 bunch mint leaves
1 red onion thinly sliced
1/4 cup mixed pumpkin, sunflower seeds & walnuts
1 block haloumi cheese sliced
125ml extra virgin olive oil
1 tbs Dijon mustard
2 tbs red wine vinegar
1 clove garlic crushed
1 tsp caster sugar or 1tbs rice malt syrup
Steam beans and peas until just tender (they should still crunch). Refresh in cold water and drain.
While beans are cooking toast seeds in a dry pan.
Add 1tsp of olive oil to the pan and heat. Cook haloumi slices on both sides until golden brown. Cool and tear into pieces.
Whisk dressing ingredients together. then toss in a big bowl with spinach, mint, red onion haloumi, seeds and pomegranate.