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Grilled halloumi, beetroot and pumpkin seed salad

Recipe from: 19 October 2011

Ingredients 11
Servings 2
Time 00:10


  • 2
    baby spinach leaves
  • 1/2
    julienned beetroot
  • 120
    halloumi sliced
  • 2
    pumpkin seeds
  • 6
    mint leaves - torn
  • For the dressing:
  • 1
    medium lemon - zested and juiced
  • 1
    lime - zested and juiced
  • 40
    extra virgin olive oil
  • 1/4
  • Salt - to taste


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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