Recipe makes 4 servings
Ingredients:
For the Salad
4 cups mixed greens (arugula, spinach, or romaine) (120 g)
1 cup cherry tomatoes, halved (150 g)
1 cucumber, diced (200 g)
⅓ cup red onion, thinly sliced (50 g)
½ cup Kalamata olives, pitted (75 g)
For the Halloumi
10 oz halloumi cheese (280 g), sliced
1 Tbsp olive oil (15 ml)
For the Dressing
3 Tbsp olive oil (45 ml)
1 Tbsp lemon juice (15 ml)
1 tsp Dijon mustard
½ tsp dried oregano
Salt and black pepper to taste
Instructions:
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and olives.
Heat the olive oil in a skillet over medium-high heat.
Add the halloumi slices and cook 2–3 minutes per side until golden and crisp.
Whisk the olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper until emulsified, to make the dressing.
Place the warm halloumi over the salad and lightly drizzle with dressing just before serving.
Nutritional breakdown per serving. Recipe makes 4 servings
410 Calories
18g Protein
33g Fat
3g Fiber
8g Total Carbs
5g NET Carbs
