Halloumi Salad

This delicious salad is packed full of fibre and plant based protein, making is a great source of slow release energy. If you are not a fan of halloumi (no judgement) you can also substitute the halloumi for you favourite protein.

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Halloumi Salad

This delicious salad is packed full of fibre and plant based protein. Great for a simple week night dinner.

Course: Main Course

Keyword: Anti-inflammatory, Diabetes Friendly, Heart Healthy, Vegetarian

Servings: 2 -4

Ingredients

• 225 g Halloumi sliced into approximately 8 slices
• 1/2 small Pumpkin cut into 3cm cubes
• 1 tbsp Extra Virgin Olive oil
• 1 cup McKenzies Lentils, Freekah & Beans Superblend (or replace with your own favourite grain combo)
• 120 g Spinach and Rocket
• 1 punnet Cherry tomato halved (or 2 small tomatoes, cubed)
• 1 Cucumber halved lengthways and sliced
• 1 Avocado Diced
• 2 tbsp pumpkin seeds
• Balsamic vinegar, glaze or dressing to serve

Instructions

• Preheat oven to 200°C. Toss pumpkin in 1/2 olive oil and spread over a lined baking tray. Bake for 20 minutes. Remove from the oven, flip and cook for a further 7-10 minutes or until golden. Remove from the oven and set aside.
• Meanwhile cook the Mckenzies superblend mix (or chosen grains) according to the packet instructions. Once cooked, drain and rinse under cold water.
• To cook the halloumi heat a frying pan over a medium heat. Once hot add remaining olive oil and cook halloumi for 2 -3 minutes or until golden and crispy. Flip over and cook the other side for another 2-3 minutes.
• Combine all salad ingredients in a large salad bowl and mix gently. Top with halloumi and balsamic vinegar, glaze or dressing.