Roasted Halloumi Pita Salad
This fresh, texture filled salad is made with readily available ingredients, then finished with a delicious simple yet flavour packed lemon garlic oil. Add any extras you have in the cupboard or fridge - try raw or grilled broccoli or finely chopped kale for extra greens. We also love topping it with salmon or chicken for extra protein. Delicious served with a drizzle of tahini.
Serves: 4
Time: 25 minutes
Ingredients –
200g halloumi, torn into pieces
2 pitta breads, torn into pieces (GF option: GF pitta breads)
2 tbsp cooking oil
½ tsp sea salt
400g butter beans, drained and rinsed
3 stalks celery, thinly sliced
2 cups herbs, chopped (we used coriander and flat leaf parsley)
2 stalks kale or silverbeet, thinly sliced
1 cup peas, blanched in boiling water for 5 minutes then drained
½ cup almonds, roasted and chopped
¼ red onion, diced
Lemon Garlic Oil:
3 tbsp extra virgin olive oil
1 lemon, zest and juice
1 clove of garlic, crushed and chopped
1 tsp wholegrain or dijon mustard
½ tsp sea salt
Method –
Preheat the oven to 180C.
On a baking tray, place the torn halloumi and pitta bread pieces. Drizzle over the oil and add the sea salt. Toss to combine.
Place the tray in the oven to cook for 8-10 minutes.
In a bowl, add the butter beans, celery, herbs, almonds, kale or silverbeet, peas and red onion. Toss together.
To make the lemon garlic oil, add everything into a small bowl and mix together. Pour over the salad and toss together. Lastly, add the roasted halloumi and pitta bread pieces and give it one more final toss.
Arrange on a plate and enjoy.
This is best served and eaten soon after making but will keep in an airtight container in the fridge for 1-2 days.
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