Haloumi Salad
This recipe is vegetarian and gluten-free.
Prep Time
15 minutes
Cook Time
5 minutes
Serving
Serves 1
Method
Step 1. Gently toss together the salad mix, beetroot, lemon, spring onion, herbs and dressing and transfer to a serving plate.
Step 2. Lightly spray haloumi with olive oil and cook in a non-stick chargrill pan (or frypan) over moderate heat for 1- 2 minutes on each side or until golden. Place on top of salad leaves, sprinkle with pine nuts and serve with a squeeze of lemon juice.
Ingredients
- 1 cup (25g) baby rocket and baby spinach mix
- 2 small vacuum-packed beetroot (110g), cut into wedges
- ½ small lemon, rind and pith removed, chopped (20g)
- 1 spring onion (10g), finely sliced
- 1½ tablespoons (6g) herb leaves e.g. basil, mint, and/or parsley
- 3 teaspoons reduced fat French dressing
- Olive oil spray
- 3-4 x ½cm thick slices (80g) haloumi cheese
- 1 tablespoon (10g) toasted pine nuts
- Lemon, for serving
Per serve:
Energy: 1710kj (410kcal)
Protein: 20.6g
Fat: 28.3g
Carbohydrates: 13.3g