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Preparation time
10 mins
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Serves
Serves 1
Halloumi Salad
Method
- Heat a pan over a high heat (without oil) and toast the pine nuts until slightly browned. Once browned, tip onto a plate and place to the side
- Add the halloumi slices to the pan and fry for a few minutes on each side until crispy and a golden colour
- Meanwhile mix the dressing ingredients together and place to one side
- Add the rocket, peas, tomato and courgette ribbons in a bowl. Add the pine nuts and halloumi
- Pour over the dressing and serve
Ingredients
- 1 tbsp pine nuts
- 2 handfuls of rocket
- 1 handful of peas (fresh or defrosted)
- 4 cherry tomatoes, halved
- 1 courgette, sliced into ribbons using a peeler or spiralizer
- 50g halloumi, thinly sliced Dressing
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tsp coarse-grain mustard
