
HALLOUMI AND APRICOT SALAD
September 10, 2020
Serves: 2
Cooks In: 20 minutes
- Add the salad leaves, apricot, chilli, mint and cannellini beans to a bowl.
- Mix the dressing ingredients together in a jar, and pour over the ingredients in the bowl.
- Heat a frying pan on a medium/high heat and place the halloumi on to cook for around 3 minutes each side until golden brown.
- Place the halloumi and steamed broccoli on top of the ingredients in the bowl, season with salt and pepper and serve. Top with toasted pine nuts. Enjoy!
Ingredients
- 4 handfuls of mixed salad leaves
- 6 apricots, cut into segments
- 1 fresh chilli, diced
- 1 handful fresh mint, chopped
- 1 can cannellini beans, drained and rinsed
- ½ block halloumi, sliced ½cm/¼inches (around 3 slices per person)
- 200g tender stem broccoli, steamed
- 2 tbsp pine nuts
- Salt & pepper
Dressing
- 2 tbsp French mustard
- 1 tbsp extra virgin olive oil
- 1 tsp capers, chopped
- 1 lemon, juiced
1 tbsp apple cider vinegar
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