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!
Servings: 2 as a light meal or 4 as an appetizer
Equipment
Ingredients
For the honey-balsamic dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- ⅓ cup olive oil
For the minty yoghurt
- 2 tablespoons Greek yoghurt
- 2 tablespoons chopped mint
- 2 good squeezes fresh lemon juice
For the salad
- 3½ ounces fresh spinach washed & chopped
- 1 ‘log’ of halloumi cheese cut into 1-cm wide slices (8.8 ounces/250 grams)
- 5 sundried tomatoes chopped
- a few sprigs of fresh mint & a sprinkle of paprika hot or regular
To serve (optional)
- a slice of lemon & toasted pitta bread
Instructions
- 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.2 tablespoons balsamic vinegar, 1 tablespoon honey, ⅓ cup olive oil, 3½ ounces fresh spinach
- 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.
Nutrition
Calories: 402kcal | Carbohydrates: 16g | Protein: 3g | Fat: 36g | Saturated Fat: 5g | Sodium: 67mg | Potassium: 460mg | Fiber: 1g | Sugar: 13g | Vitamin A: 4900IU | Vitamin C: 17.1mg | Calcium: 79mg | Iron: 2.3mg
