Grilled halloumi, spinach & toasted seed salad

Grilled halloumi, spinach and toasted seed salad

Serves 2

  • 1 handful sunflower or pumpkin seeds

  • 2 carrots, peeled

  • 1 bulb fennel, trimmed and halved

  • 2 large handfuls baby spinach leaves, washed and spun dry

  • 100 g fresh peas, podded

  • 250 g halloumi cheese, cut into 1cm slices

  • 1 lemon

  • extra virgin olive oil

  • sea salt

  • freshly ground black pepper

Toast the seeds in a dry frying pan over a high heat, moving them around the pan from time to time so they don't burn. This will only take a couple of minutes. Put to one side. Using a speed peeler, cut the carrots and the fennel bulb into thin ribbons. Place in a bowl with the spinach and peas.



Place your halloumi in a really hot frying or griddle pan, and give the slices a minute or so on each side. The cheese will soften slightly as it cooks. Dress your salad with a good squeeze of lemon juice, about twice as much olive oil, and a pinch of salt and pepper. Toss to coat everything in the dressing. Have a taste and add some more seasoning or lemon juice if you like.



To serve, tear the pieces of halloumi over the salad and sprinkle with the toasted seeds.



Tip: If you can't get hold of any halloumi, tear cold, cream mozzarella over the top instead.

Nutritional Information

Grilled halloumi, spinach & toasted seed salad

With fresh peas and crunchy fennel

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This Mediterranean-style halloumi salad feels like a treat but is super quick and easy to rustle up
Serves 2
15m
Super easy
Method

A quick and healthy Mediterranean meal.

Toast the seeds in a dry frying pan over a high heat, moving them around the pan from time to time so they don't burn. This will only take a couple of minutes. Put to one side. Using a speed peeler, cut the carrots and the fennel bulb into thin ribbons. Place in a bowl with the spinach and peas.

Place your halloumi in a really hot frying or griddle pan, and give the slices a minute or so on each side. The cheese will soften slightly as it cooks. Dress your salad with a good squeeze of lemon juice, about twice as much olive oil, and a pinch of salt and pepper. Toss to coat everything in the dressing. Have a taste and add some more seasoning or lemon juice if you like.

To serve, tear the pieces of halloumi over the salad and sprinkle with the toasted seeds.

Tip: If you can't get hold of any halloumi, tear cold, cream mozzarella over the top instead.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 884 44%
  • Carbs 21.1g 9%
  • Sugar 11.4g 13%
  • Fat 71.4g 102%
  • Saturates 25.9g 129%
  • Protein 33.8g 75%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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