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
Print this recipe
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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 884
    44%
  • Carbs 21.1g
    8%
  • 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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  • 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