Spinach, Mint & Halloumi Salad

It may sound basic, but it definitely hits the spot – and it's healthy af ;)

This salad was created through one of those 'wing it' moments of mine. Safe to say it turned out to be so delicious, and I had made enough to last me three days!

The mix of flavours and herbs makes this salad extra enjoyable – more than any other salad you've ever tasted (bold, I know).

The dressing in this recipe involves Dukkah. Now if you don't know what dukkah is or haven't tried it before, I'm about to change your life. Dukkah is an Egyptian mix of herbs and seeds and is super versatile. I usually add it to some hummus and dip into it with veg sticks or Rivita – amazing. You can even add it to other marinade sauces, or to breadcrumbs, literally anything.

A pro tip for this salad: If you want to save some for the next day, I recommend making enough halloumi for one portion, or however many portions of salad you're making – make the halloumi fresh for whenever you want to eat your next portion. I'd also keep the dressing separate from the salad, so it doesn't get soggy in the fridge overnight.

Every bite I took of this salad was worth a strong *MMMM.*

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INGREDIENTS FOR SALAD

2 handfuls spinach, chopped

2 handfuls fresh mint leaves, chopped

Cherry tomatoes, sliced

Half a red onion, sliced

Halloumi, sliced

1 tsp rosemary

1 tsp honey

INGREDIENTS FOR DRESSING

4 tbsp greek yoghurt

1 tbsp lime juice

2 tsp dukkah

2 tsp olive oil

METHOD

1. In a large bowl, toss together the spinach, mint, red onion, and cherry tomatoes.

2. Heat a frying pan on medium heat and pour a little olive oil and the honey on. Fry the halloumi until browned on one side, then flip over. Sprinkle the rosemary on and allow all the flavours to combine.

3. Flip the halloumi once more and mix around all the flavours. Add the halloumi to your salad.

4. For the dressing, mix together all the ingredients in a small bowl or dipping dish. Pour over salad when ready to eat.