This haloumi, cherry and baby spinach salad with a creamy pesto dressing is refreshing and perfect for a lazy summer’s day with friends and family.
Haloumi, cherry and baby spinach salad with a creamy pesto dressing
- 250g Greek yoghurt
- 30ml (2 tbsp) rocket pesto
- 60ml (¼ cup) milk
- squeeze fresh lemon juice
- 5ml (1 tsp) olive oil
- 4 thick haloumi slices, cut horizontally
- 100g baby spinach leaves
- 160g cherries
- 60ml (¼ cup) shelled pistachios
- 1 lemon, sliced into wedges
For the dressing, stir together all of the ingredients in a bowl or jug.
For the salad, heat the oil in a pan over medium heat. Fry the cheese until golden and tender, about 1 minute on each side.
Add some dressing and spinach to each plate. Top with a haloumi slice and scatter with cherries and pistachios. Serve with a side of extra dressing and a lemon wedge for squeezing over the cheese.
To turn this into a meat-lover’s salad, simply add a few slices of Parma ham.