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March 21, 2025
Halloumi Salad by Helen Einlo
A vibrant and nourishing salad packed with roasted pumpkin, beetroot, creamy avocado, and crispy halloumi, all brought together with a zesty mustard-ginger dressing. Topped with toasted sunflower seeds and fresh mint, this dish is a perfect balance of sweet, savory, and tangy flavors. Whether you’re after a wholesome meal or a satisfying side, this salad delivers on taste and nutrition.
| TIME | SERVES | DIFFICULTY |
| 30 mins | 1-2 |
|
INGREDIENTS
For the Salad
2 x pumpkin wedges
1 x beetroot
4 halloumi slices (Vegan Halloumi option non dairy consumers)
2 x spring onion
1/4 red onion
1/4 cucumber
1/2 avocado
handful rocket
mint for garnish
For the Dressing
1 tbs mustard with mustard seeds
1 tbs honey
1 tsp grated ginger
1 tsp apple cider vinegar
1 tbs sesame oil
5 x roasted garlic cloves
METHOD
Wash and prepare all ingredients.
In an oven tray drizzle olive oil over the garlic, pumpkin and beetroot.
Roast in a preheated oven 180C degrees until golden brown. Fry the halloumi on a pan with oil and honey. You can also use the grill.
Cut all other ingredients into your preferred shapes and sizes. Mix all salad ingredients together except for the roasted garlic.
For the dressing grate the ginger, mash the roasted garlic and mix all other salad dressing ingredients together. Drizzle it over the salad.
Sprinkle over with toasted sunflower seeds and serve with fresh mint.
I also added an organic egg for extra protein.
Say a little prayer and let your tastebuds embark on a delicious enjoyment journey 🧡
