Halloumi Salad
This delicious salad is packed full of fibre and plant based protein. Great for a simple week night dinner.
Servings: 2 -4
Ingredients
- 225 g Halloumi sliced into approximately 8 slices
- 1/2 small Pumpkin cut into 3cm cubes
- 1 tbsp Extra Virgin Olive oil
- 1 cup McKenzies Lentils, Freekah & Beans Superblend (or replace with your own favourite grain combo)
- 120 g Spinach and Rocket
- 1 punnet Cherry tomato halved (or 2 small tomatoes, cubed)
- 1 Cucumber halved lengthways and sliced
- 1 Avocado Diced
- 2 tbsp pumpkin seeds
- Balsamic vinegar, glaze or dressing to serve
Instructions
- Preheat oven to 200°C. Toss pumpkin in 1/2 olive oil and spread over a lined baking tray. Bake for 20 minutes. Remove from the oven, flip and cook for a further 7-10 minutes or until golden. Remove from the oven and set aside.
- Meanwhile cook the Mckenzies superblend mix (or chosen grains) according to the packet instructions. Once cooked, drain and rinse under cold water.
- To cook the halloumi heat a frying pan over a medium heat. Once hot add remaining olive oil and cook halloumi for 2 -3 minutes or until golden and crispy. Flip over and cook the other side for another 2-3 minutes.
- Combine all salad ingredients in a large salad bowl and mix gently. Top with halloumi and balsamic vinegar, glaze or dressing.