Strawberry and haloumi salad

This delicious strawberry and haloumi salad is bound to be a crowd-pleaser at Christmas and over the summer holidays.

Ingredients:

250g strawberries, hulled and quartered

120g spinach, washed and dried

150g haloumi, cut into 1cm slices

½ cup macadamia nuts, roughly chopped

1 tbsp. extra virgin olive oil

 

Dressing:

3 tbsp. extra virgin olive oil

1 tbsp. honey

Juice from 1 lime

1 tbsp. mint, roughly chopped

Pinch of black pepper

 

Method:

• Cook haloumi in a non-stick frying pan over low-medium heat in one tablespoon of extra virgin olive oil. Fry for 2-3 minutes on each side or until golden brown. Set aside to cool.
• Add the spinach, strawberries and cooled haloumi to a large salad bowl.
• To make the dressing, add all the ingredients to a clean jam jar and secure the lid tightly. Shake well.
• Drizzle the dressing over the salad and toss well.
• Sprinkle with macadamia nuts before serving.

 

Recipe created for Victorian Strawberries.

 

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