VIBRANT SALADS

ZUCHINI BEETS AND HALLOUMI

Benefits: Liver

Zuchini, beets and avocado salad with halloumi

This salad was a bit of a throw together of everything in my fridge and let me tell you - Is all kinds of wonderful. 

Halloumi or “squeaky cheese” as my kids refer to it, is a Greek hard cheese. When sliced and lightly toasted in a dry pan, then served with a squeeze of lime, it’s heavenly.

It just topped this salad off beautifully today. This amount makes 1 large bowl, double up if sharing.

1 zucchini 

half an avocado

2 small beetroots (ready cooked)

half a pear

1/2 cup puy lentils (cooked)

1 handful of chopped parsley

1 tbsp pumpkin seeds (toasted in dry pan)

1tbsp extra virgin olive oil

1tbsp balsamic vinegar

Squeeze of lime

2 x slices of halloumi 

Start with the halloumi, slice 5mm thick and fry in a dry, non-stick frying pan, on a medium heat, a couple of minutes either side, until lightly toasted. Remove and keep to the side whilst you prepare the rest of the salad.

Grate the zucchini in a bowl, slice the avocado and pear, chop the parsley and add to the mix, lay on the lentils and beetroot, mix the vinegar and olive oil and pour the simple dressing over the salad. Top with toasted pumpkin seeds and halloumi and squeeze of lime.  

Enjoy!