About
This flavorsome salad is packed with low carb veggies, aromatic basil, salty olives and capers and topped with fried halloumi and crunchy toasted walnuts.
This is a great option for lunch!
Ingredients
- 4 ounce halloumi by pittas
- 4 medium black olives
- 4 medium green olives
- 4 cherry tomato raw (includes cherry, grape, roma)
- 2 cup arugula
- 2 tablespoon, halves walnuts
- 1 tablespoon olive oil
- ½ tablespoon, whole pieces capers
- ¼ cup, whole pieces basil, fresh
Instructions
- Add the walnuts to a dry skillet over a low/medium heat and toast for 3-4 minutes until lightly golden.
- Whilst the walnuts are toasting, quarter the tomatoes and roughly chop the basil. Add to a serving bowl with the arugula.
- Add the halloumi to a dry skillet over a medium/high heat. Fry on both sides for 2 minutes until golden brown.
- Slice the olives and add to the salad along with the capers, and crumble over the toasted walnuts. Toss to combine.
- Top the salad with the pan fried halloumi and olive oil to serve.
Nutrition Facts
- Servings: 2
- Calories: 309.4kcal/1294.7kJ (per serving)
- Fat: 27.1g (per serving)
- Carbs: 4.6g (per serving)
- Protein: 14.0g (per serving)
