The season of fresh and tasty salads has arrived so why not add this beauty to your repertoire in time for the sunny spring and summer months ahead. It can be adapted and tweaked to your own taste but is a winner just as is!
Ingredients
- Handful of rocket
- Handful of baby leaf spinach
- Cooked beetroot (peeled and wedged)
- 100 g Halloumi cheese
- 2 tbsp of olive oil
- Pinch of salt and pepper
- Juice of half a lemon
- 1 large JAZZ™ Apple (cored and thinly sliced)
- Handful of pomegranate seeds
Method
Slice your halloumi cheese in 1/2cm thick slices.
Heat a dry frying pan over a medium heat and add your halloumi slices. Fry for 2/3 mins on each side until golden brown before removing from the heat.
In a large bowl mix together your rocket, baby leaf spinach, beetroot and JAZZ™ Apple until well combined.
Next to make the dressing, whisk together your lemon juice, olive oil and salt and pepper, or put in a sealed jar and shake well.
Once done add the dressing to your salad and mix together before finishing with the halloumi cheese and a sprinkling of pomegranate seeds.
Enjoy!
