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Grilled halloumi, beetroot and pumpkin seed salad

2 servings Prep: 10 mins, Cooking: 5 mins
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It's a feast for the eyes as well as the stomach!

By Food24 October 19 2011
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Grilled halloumi, beetroot and pumpkin seed salad
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Ingredients (10)

2 cup baby spinach
1/2 cup beetroot — julienned
120 g halloumi cheese — sliced
2 Tbs pumpkin seeds
6 fresh mint — torn
for the dressing:
1 lemon — zest and juice
1 lime — zest and juice
40 ml olive oil — extra virgin
1/4 tsp sugar
salt — to taste
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Method:

Place all dressing ingredients in a jar with the lid on and shake well. The dressing will emulsify. Set aside.

In a teflon coated pan, on low heat toast the pumpkin seeds for a 30 seconds or until they start to brown.

Remove and set aside.

Cut the halloumi into two- bite sized pieces and heat in the same pan, without any oil until browned on both sides.

Arrange spinach leaves on a plate, followed by beetroot and warm halloumi.

Top with pumpkin seeds and mint leaves, torn up.

Shake dressing and drizzle over.

Serve immediately.

Reprinted with permission of The Food and the Fabulous.
To read The Food and the
Fabulous’ blog, click here.

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