/getattachment/8e6b3d2f-4686-4f59-9c8a-0341aca4b239/Spinach-and-Halloumi-salad-with-an-Orange-Poppyseed-dressing.aspx
Spinach and Halloumi salad with an Orange Poppyseed dressing Recipe
A fresh and nutty salad that combines spinach and halloumi with a tangy orange dressing.
Recipe Ingredients
SALAD
- 2 Tbsp (30ml) SPAR extra virgin olive oil
- 1 punnet (200g) SPAR Freshline mini tomatoes
- Salt and milled pepper
- 4 generous handfuls SPAR Freshline baby spinach
- 2 handfuls SPAR Freshline rocket, rinsed
- 2 large SPAR Freshline oranges, peeled and segmented
- ½ cup (125ml) SPAR pecan nuts, roasted *optional
- 2 - 3 SPAR Freshline spring onions, sliced
- About 200g halloumi cheese, sliced into 5mm - 1cm thick slices
DRESSING
- 3 Tbsp (45ml) fresh orange juice
- 1 Tbsp (15ml) SPAR honey
- 1 Tbsp (15ml) poppy seeds
- 1 Tsp (5ml) SPAR Freshline garlic, crushed
- 1 Tsp (5ml) SPAR Dijon mustard
- ¼ cup (60ml) SPAR extra-virgin olive oil
- Generous pinch of salt
- Freshly ground black pepper
Recipe Method
- Heat a large pan with 1 Tbsp olive oil, add the tomatoes and cook until blistered and soft. About 10 - 15 minutes. Season well with salt and pepper.
- Remove and set aside.
- Meanwhile, pop the spinach, rocket and oranges onto a platter.
- For the dressing, combine all the ingredients in a jar and shake until the mixture is combined.
- Heat a griddle pan until very hot and brush with olive oil, place the halloumi on the pan. Grill each side for 1 minute or until golden brown. Pop onto the salad along with the tomatoes, dress with the dressing and lastly add the pecan nuts and spring onion.
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