HOT HONEY HALLOUMI SALAD

HOT HONEY HALLOUMI SALAD This was my signature salads I created last year and I wanted to bring it back because it really is just so good. The salty, sweet cubes of halloumi pan fried in honey with chilli flakes. Toss miso with carrots and red onion and roast until golden. Fresh parsley, cucumber and pomegranate give freshness and I serve it the most delectable tahini dressing that just pulls everything together. Perfectly prepable, another absolute winner. 420kcal and 30g protein To serve 2 60g parsley 1/2 cucumber, diced and deseeded 2 large carrots, sliced 1 red onion, cut into chunks 60g pomegranate seeds 150g halloumi Honey Chilli flakes Miso paste For the dressing 1 tbsp tahini 4 tbsp natural yoghurt 1/2 tsp miso 1 tsp honey Juice of 1 lemon Salt and pepper Method 1. Preheat the oven to 200c fan or air fry at 200c. Dice the carrot and red onion into chunks, toss in 1 tsp olive oil, salt, pepper, 1 tsp white miso. Roast for 15-20 minutes until cooked and golden. 2. Make the dressing by whisking everything together. Season to taste. 3. Dice the cucumber finely, removing the seeds to stop the salad from going soggy. Chop the parsley. 4. Once the vegetables have roasted, dice your halloumi and heat a non-stick frying pan with a little oil. Toss with a drizzle of honey and pinch of chilli flakes until browned on all sides (around 3-4 minutes). 5. Mix the diced halloumi with the roasted vegetables, parsley and cucumber mix and serve with a scattering of pomegranate seeds and a drizzle of dressing.

Unbalanced

% Daily Values based on a 2,000 calorie diet