Ingredients: (serves 2) 

  • 4 cups of mixed leaves
  • ¼ cup pomegranate seeds
  • ½ avocado diced
  • ½ salad onion thinly sliced
  • 90 grams haloumi sliced into thin strips
  • 60 grams walnuts, halved.

Dressing:

  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon honey
  • 1 tablespoon Dijon mustard
  • 4 tablespoons extra virgin olive oil
  • Pepper to taste

Method:

  1. Place halloumi onto a heated non-stick pan or BBQ and grill until lightly golden on each side.
  2. Combine mixed leaves, pomegranate seeds, avocado, onion, halloumi and walnut halves.
  3. Mix together dressing ingredients and drizzle over salad.
  4. Serve immediately

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