ingredients

 

2 4 6 8 Servings

• 100 grams haloumi cheese

• 1 red pepper

• 1 yellow pepper

• 4 spring onions

• 1 courgette

• 0.5 bunch fresh curly parsley

• 50 grams OR 2 handfuls baby spinach

• 1 teaspoon green pesto sauce

• 2 tablespoons pumpkin seeds

• 2 tablespoons groundnut oil

• 1 teaspoon olive oil

• 2 teaspoons white wine vinegar

implements

 

for cooking 2 servings

• griddle pan

• large mixing bowl

• mug

instructions

 

1. Set the grill to high, cut the red and yellow peppers vertically into three chunks and stick them under the grill for 8 minutes until they start blistering.

2. Chop 4 spring onions and cut the courgette into thin 3cm batons. Combine both in the large mixing bowl together with 2 tablespoons of pumpkin seeds.

3. Finely chop the parsley and add to the mix together with 2 handfuls of baby spinach leaves.

4. When ready, remove the peppers from under the grill and cut them into strips. Add them to the mixing bowl.

5. In the mug combine 2 tablespoons of groundnut oil with 2 teaspoons of white wine vinegar and a teaspoon of pesto sauce. Mix it well and then dress the salad.

6. Cut the haloumi cheese into 4 slices. Heat up 1 teaspoon of olive oil on the griddle pan and when hot, fry the haloumi slices for 20 seconds on each side. Take the pan off the heat.

To serve - Arrange the salad in the serving bowl with two haloumi slices on top