Grilled halloumi, chargrilled greens, crunchy pine nuts, spinach and fresh mint, tossed with a lime vinaigrette, this Haloumi Salad is the perfect vegetarian lunch to enjoy in this Spring weather!
Prep / Cook time : 50 minutes
Serves : 12
Ingredients :
- 1 Bunch of Broccolini
- 2 Cloves Garlic
- 1 Zucchini
- Mint
- 180g Halloumi
- 20g Pine Nuts
- 1 Lime
- 100g Baby Spinach
- Olive Oil
- Salt and Pepper, to taste
Method :
- Trim the baby broccoli, then crush the garlic, peel the zucchini into ribbons with a peeler, and pick the mint leaves, discarding the stems.
- Drain the halloumi and pat dry with paper towel, then cut into 8 slices.
- In a small fry pan over a medium heat, toast the pine nuts for 3-4 minutes or until evenly golden. Remove from the fry pan and set aside to cool.
- Zest half the lime, then juice the other half. Combine lime zest, lime juice, and 1 tsp olive oil in a small bowl and season with salt and pepper, to taste.
- Heat a grill pan over a high heat, add 1 tbsp olive oil and cook baby broccoli and garlic until just tender and slightly charred.
- Drizzle the halloumi with 1 tsp of olive oil and season with pepper. Cook on each side until golden brown.
- Divide the spinach, baby broccoli, halloumi zucchini, and mint among bowls. Drizzle with the dressing, then scatter over the pine nuts to serve.
This recipe by A Better Choice.
Shop for your ingredients in-store or online.
