Halloumi Salad With Sundried Tomatoes, Mint And Honey-balsamic Spinach
A vegetarian salad of crispy halloumi on a bed of spinach dressed in honey & balsamic vinegar. Scattered with tart sundried tomatoes and dotted with a minty lemony yoghurt. So easy to make, in just 20 minutes, and, meat-eaters, you really won't miss the meat!
First of all, make the honey-balsamic dressing by whisking together the three ingredients. Toss 3 or 4 tablespoons of it with the washed spinach in a bowl, then turn it out onto two plates.
Now prepare your minty yoghurt by stirring the mint and lemon into the yoghurt. Set aside.
2 tablespoons Greek yoghurt, 2 tablespoons chopped mint, 2 good squeezes fresh lemon juice
Heat up a large skillet/frying pan or griddle pan and dry fry the halloumi slices for a few minutes on each side or until nicely browned. Then arrange them in an overlapping line down the centre of your spinach.
1 ‘log’ of halloumi cheese
Sprinkle the sundried tomatoes over the salad along with the mint sprigs. Quickly dot the salad with spoonfuls of the minty yoghurt and sprinkle with a couple of pinches of paprika. Serve while the halloumi is still warm with a slice of lemon for squeezing over the cheese and some toasted pitta bread if you like. Then enjoy!
5 sundried tomatoes, a few sprigs of fresh mint & a sprinkle of paprika, a slice of lemon & toasted pitta bread
Notes
Alternative ways to cook halloumi: BBQ for a few minutes on each side. Bake for 15 minutes at 200C/390F, turning half way. Air fry for 15 minutes, brushing lightly with oil beforehand. Turn half way. Making ahead: Halloumi is best cooked just before eating. However, prepare the dressings ahead and keep them in the fridge until ready to use. Remaining dressing: Store any remaining dressing and yoghurt covered in the fridge to use over the following few days.