Crisp Summer Salad with Halloumi

and Strawberry Vinaigrette
Enjoy this fresh and tasty salad with a delicious strawberry vinaigrette!
Cooking time: 30 min
Cals 936 · Prot 37 · Carbs 66 · Fat 55
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Strawberry vinaigrette

250 Grams
15 Grams
Apple cider vinegar
15 ML
White balsamic vinegar
15 ML
Garlic powder
2 Grams
Olive oil
2 Tbsp
Cream cheese
20 Grams
Dijon mustard
6 Grams
1 Tsp
Black pepper
0.5 Tsp


200 Grams
Sugar snap peas
100 Grams
60 Grams
Olive oil
1 Tbsp
Baby spinach
60 Grams
40 Grams
Whole almonds
40 Grams


White quinoa
100 Grams
200 ML
0.5 Tsp


1 Cook quinoa
Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender. Refregiate.
2 Prep
Slice the halloumi into 1½ cm slices. Remove the tops of the strawberries. (Reserve a few strawberries for the salad and cut them in half). Slice the sugar snap peas. Shave the Parmesan
3 Blend
Place the whole strawberrieshoneyapple cider vinegarbalsamicgarlic powder, oilcream cheeseDijon and a very generous pinch of salt and pepper in a food processor. Blitz until smooth. Refrigerate. 
4 Fry
Heat a pan over a medium heat with a drizzle of olive oil (See pro tip!). Once hot, add the halloumi and fry for 4 min on each side until the surface turns golden brown. The inside of the cheese should stay soft. 
5 Serve
Divide the halved strawberriesquinoaspinachrocketsugar snap peasalmonds and Parmesan shavings among bowls. Toss. Top with the fried halloumi. Drizzle with the strawberry vinaigrette
Tips for fussy eaters
Serve the dressing on the side!
Pro tip
Toast the almonds in the pan before frying the halloumi for 5-7 min. This will bring out their naturally sweet flavour.

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