Halloumi and sun-dried tomato salad
A gorgeous, tasty, easy to make salad, with most things already in your pantry; Grilled halloumi and sun-dried tomato's on a bed of baby spinach with carrot and red onion, finished with a balsamic glaze and walnuts.
Ingredients
- Baby spinach with carrot
- 1/2 Red onion Sliced
- 250 g Halloumi 5mm slices
- Sun-dried tomato
- 1/2 Roast Pumpkin 2cm cube
- All purpose seasoning Masterfoods
- Olive oil Sprayed and Oil
- Walnuts (or any other nut) diced
- Balsamic Glaze
Instructions
- Preheat oven to 190 degrees celsius – fan forced.
- Place diced pumpkin on to bake tin tray lined with glad bake, spray with olive oil and sprinkle with all purpose seasoning. Place in oven 30-40mins until golden roasted, turning half way.
- When the pumpkin is 15 mins from being removed, pre-heat a fry-pan on a medium – high heat with the olive oil once at temperature, add the sliced halloumi and grill on one side for approx 2-3 minutes or until golden brown. The flip and repeat. Remove from heat.
- Place baby spinach with carrot onto the plate, as much as you like. Add the red onion.
- Remove roast pumpkin cubes from the oven, place over the bed of baby spinach.
- Add the grilled halloumi, and sun-dried tomato.
- Finish with a dusting of walnuts or any other type of nut and balsamic glaze.
Notes
This recipe is very easy to adapt to any size family from single serves to large gatherings.
It is also great as a “meal prep” recipe as it taste just as delicious cold as it does hot.
As an optional extra add some air-fryed chicken breast with all purpose seasoning on top – Don’t forget to let it rest.