Haloumi Salad

This recipe is vegetarian and gluten-free.

15 minutes min pre time
5 minutes min cook time

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 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

Nutrition

Per serve:

Energy: 1710kj (410kcal)

Protein: 20.6g

Fat: 28.3g

Carbohydrates: 13.3g