"I can hardly wait to dig into this rainbow salad! It's loaded with; greens, halloumi, tomatoes, radishes, carrots, red cabbage & avocado sprinkled with pine nuts & sesame seeds. I tossed it with a simple olive oil vinaigrette. (By the time you see this it will be gone! π)
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Halloumi Rainbow Salad
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Recipe Intro From lorindabreeze
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Prep time 5mins
Cook time 10mins
Serves or Makes: 4
Recipe Card
For the Salad
ingredients
- 1 (5 ounce) bag mixed greens, about 4-6 cups
- 1/2 cup red cabbage, thinly sliced and chopped
- 1 cup carrots, sliced into discs
- 1/3 cup radishes, thinly sliced
- 1-2 cups grape tomatoes, halved
- 1 cup white beans, drained and rinsed
- 1 avocado, sliced and cut into 1-inch pieces
- Halloumi, sliced
- 1/3 cup pine nuts
- 2 tablespoons sesame seeds
For the Vinaigrette
ingredients
- 1/4 cup olive oil
- 3 tablespoons white balsamic vinegar
- 2 teaspoons minced parsley
- 1/2 teaspoon honey, or agave
- 1 teaspoon Dijon mustard
- Salt and black pepper, To Taste
Method
Step 1
Heat a frying pan over medium heat. Lightly toast the pine nuts until just golden. Set aside.
Step 2
Cook the halloumi slices in the dry pan until golden, then flip and cook to the same doneness on the other side. Remove from the flame.
Step 3
Arrange the greens in a large salad bowl. Top with the prepared, cut up vegetables. Add the beans, avocado and the halloumi (broken into bite-sized pieces). Sprinkle with the toasted pine nuts and the sesame seeds.
Step 4
Shake all vinaigrette ingredients together in a cruet. Before serving, gently toss the salad with the dressing.