Grilled haloumi, cranberry and walnut salad
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.
