The saltiness of the Halloumi goes well with the spinach but the blueberries give this salad recipe a sweet taste too. Not overtly sweet but little bursts of sweetness as you pop them into your mouth. I used a tangy lime dressing so that the salad was not too sweet.
A vibrant Halloumi, blueberry and spinach salad that is a contrast of textures and flavours. Bright colours and rich tastes combine for a hearty dish.
Rocket would make a great substitute if you don’t have any fresh spinach. The peppery taste would go well with the saltiness of the Halloumi cheese. Since summer is upon us (well, for some of us), fire up the BBQ and make a plate of this delicious Halloumi salad.
This Halloumi salad recipe is best served immediately otherwise the Halloumi will start to harden as it cools down and the spinach is in full wilt.
More low carb salads
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Halloumi, Blueberry & Spinach Salad
Ingredients
Salad
- 250 g Halloumi cheese
- 100 g Fresh blueberries
- 1 cup 30g Fresh spinach
- 1 tablespoon Olive oil
Dressing
- 1 tablespoon Olive oil
- ½ Lime juice
- 1 tablespoon Balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon sumac for garnish optional
Instructions
- Cut the Halloumi cheese into slices or even cubes.
- Heat the olive oil in either a frying pan or a griddle pan.
- Gently fry the Halloumi until golden on each side. You could also BBQ these slices.
- Remove from the heat.
- Mix the salad dressing ingredients.
- Place the spinach in a bowl, put the Halloumi cheese pieces on top of the spinach.
- Sprinkle the blueberries over the salad.
- Drizzle the dressing over the salad.
- Sprinkle about ¼ teaspoon sumac over the salad (optional)
- Eat immediately
Notes
YOUR OWN NOTES
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