Grilled haloumi, cranberry and walnut salad
- 300g haloumi, cut into thick slices
- 1 x 100g packet walnuts
- 3 spring onions, finely sliced
- 1 x 100g packet dried cranberries
- 150g baby leaf salad
- 100g wild rocket
- salt and freshly ground black pepper, to taste
- 60ml (¼ cup) olive oil
- juice of ½ lemon + extra (optional), to top
- crusty bread, to serve
Pat the haloumi slices drive. Apply a generous amount of Spray and Cook to a large frying pan over medium heat and grill the haloumi sticks until golden and soft. Remove the haloumi from the pan.
Coat the same pan with some more Spray and Cook, add the walnuts and toss until lightly toasted.
Add the spring onions, cranberries, baby leaf salad and wild rocket to a large mixing bowl and toss to combine. Season well to taste.
Mix the olive oil and lemon juice together well.
Lift the salad mixture gently into a serving bowl and top with the haloumi slices. Pour over the olive oil mixture. Sprinkle with the walnuts and serve with crusty bread and extra lemon juice if desired.