Name: Mixed haloumi salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 150 gram mixed leaves; 450 gram drained, halved baby beets (see notes); 1 bunch trimmed, blanched asparagus; 1/2 bunch picked mint leaves; 250 gram packet, haloumi, cut into thin slices; 1 tablespoon olive oil, plus extra to serve; lemon wedges, to serve

Mixed haloumi salad

Serves 4

Prep

15M

Cook

Total

20M

Skip to Recipe

Ingredients

150 gram mixed leaves

450 gram drained, halved baby beets (see notes)

1 bunch trimmed, blanched asparagus

1/2 bunch picked mint leaves

250 gram packet, haloumi, cut into thin slices

1 tablespoon olive oil, plus extra to serve

lemon wedges, to serve

Method

1.Divide leaves, beets, asparagus and mint between four serving plates.

2.Heat a large frying pan on medium. Brush haloumi slices with oil and season to taste. Fry 1-2 minutes each side, until golden.

3.Top salad with haloumi and serve straight away with a drizzle of oil and a squeeze of lemon.

To prevent the juice from bleeding into other ingredients, drain beetroot well on paper towels.
Note

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Ingredients

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