• Grilled haloumi, cranberry and walnut salad

    Serves: 4
    Cooking Time: 20 mins

    Ingredients

    • 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

    Instructions

    1

    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.

    2

    Coat the same pan with some more Spray and Cook, add the walnuts and toss until lightly toasted.

    3

    Add the spring onions, cranberries, baby leaf salad and wild rocket to a large mixing bowl and toss to combine. Season well to taste.

    4

    Mix the olive oil and lemon juice together well.

    5

    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.

     

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