Haloumi is one of life pleasures that is best enjoyed in moderation. Thankfully adding it into a salad is one way to make it healthier.
- 180g haloumi
- 1/2 cup quinoa
- 1 avocado
- 180g cherry tomatoes
- 75g baby spinach leaves
- 1/4 cup pepitas
- 1 tablespoon oil
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Bring a cup of water and the quinoa to the boil in a saucepan before covering and simmering over low heat for about 15 minutes or until all the water is absorbed. Remove from heat and allow to stand for 5 minutes before fluffing with a fork. Set aside.
Rinse the spinach and place in a large salad bowl. Cut the cherry tomatoes in half and cut the avocado into small chunks. Add to the spinach with the pepitas and quinoa before mixing to evenly combine ingredients.
Make the dressing by placing all ingredients into a small screw top jar and shaking thoroughly.
Slice the haloumi into eight pieces. Heat a grill pan over medium heat without oil and grill the haloumi until golden on both sides, approximately two minutes on each side.
Add the haloumi to the rest of the salad. Drizzle the dressing over the salad and serve immediately. Enjoy!