About
This sweet and savory salad combines fresh raspberries with salty halloumi, tender baby spinach and crunchy pine nuts, drizzled in a balsamic dressing.
This is a great light lunch option for sharing.
Ingredients
- 5 ½ ounce halloumi by pittas
- 2 cup baby spinach
- 1 tablespoon, whole pieces pine nuts
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 each avocado
- ¼ cup raspberries
Instructions
- Add the pine nuts to a dry skillet over a low/medium heat and toast gently for 2-3 minutes until lightly golden. Set aside.
- Slice the halloumi in half lengthwise across the thinnest part, then half again so you have four even pieces. Add to a dry skillet over a medium heat and cook for 2-3 minutes each side or until golden brown.
- Add the spinach to a serving dish. Thinly slice the avocado and add to the spinach. Season with a little salt and pepper and toss to combine.
- Arrange the halloumi over the salad and top with the fresh raspberries and toasted pine nuts.
- Whisk together the balsamic and olive oil and drizzle over the salad to serve.
Nutrition Facts
- Servings: 2
- Calories: 467.6kcal/1956.5kJ (per serving)
- Fat: 39.8g (per serving)
- Carbs: 11.7g (per serving)
- Protein: 19.4g (per serving)
