Strawberry and haloumi salad - Joel Feren | Media Dietitian, Nutrition Writer + Speaker

Strawberry and haloumi salad

INGREDIENTS

250g strawberries, hulled and quartered

120g spinach, washed and dried

150g haloumi, cut into 1cm slices

½ cup macadamia nuts, roughly chopped

1 tbsp extra virgin olive oil

Dressing:

3 tbsp extra virgin olive oil

1 tbsp honey

Juice from 1 lime

1 tbsp mint, roughly chopped

Pinch of black pepper

METHOD

Cook haloumi in a non-stick frying pan over low-medium heat in one tablespoon of extra virgin olive oil. Fry for 2-3 minutes on each side or until golden brown. Set aside to cool.
Add the spinach, strawberries and cooled haloumi to a large salad bowl.
Meanwhile, add all the dressing ingredients to a clean jam jar and secure the lid tightly. Shake well.
Drizzle the dressing over the salad and toss well.
Add macadamia nuts before serving.

Serves

4

METHOD

Cook haloumi in a non-stick frying pan over low-medium heat in one tablespoon of extra virgin olive oil. Fry for 2-3 minutes on each side or until golden brown. Set aside to cool.
Add the spinach, strawberries and cooled haloumi to a large salad bowl.
Meanwhile, add all the dressing ingredients to a clean jam jar and secure the lid tightly. Shake well.
Drizzle the dressing over the salad and toss well.
Add macadamia nuts before serving.

MADE THIS RECIPE?

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