Friday, 22 July 2016

Halloumi Salad with Strawberry, Watermelon and Basil

We haven't had halloumi for about a year as it's not something we can find easily in Vietnam, so whilst  in Sydney this holiday my 12 year old spotted it in the grocer and wanted it for breakfast. I have to admit this was total torture to cook up knowing I couldn't eat the golden crispy oozy halloumi whilst on the autoimmune protocol but I couldn't deny my son the pleasure so being the awesome mum I am, I cooked it up along with a delicious strawberry, watermelon and basil salad. He inhaled it within 5 minutes... we are working on the mindful eating ;)

Halloumi Salad with Strawberry, Watermelon and Basil
Halloumi Salad with Strawberry, Watermelon and Basil
Now my holistic doctor wouldn't approve the fruit combination within the meal for digestion purposes, so if you are sensitive or have bad digestion issues, leave out the fruit. If you can tolerate it, enjoy the fresh sweetness of the strawberry and watermelon with the aromatic basil. It is wonderful. 

This isn't much of a recipe as we are just throwing a bunch of ingredients together. This fresh flavour combination is sure to be a winner with your guests and makes a great breakfast salad. I ran out of avocado this morning but if you have any on hand, it would be a perfect addition!

Halloumi Salad with Strawberry, Watermelon and Basil

Serves 2 - 4 (as a main or side)
Prep Time: 5 minutes
Cook Time: 6 minutes



You will need:
  • 1 pack of good quality halloumi (about 200grams)
  • 2 cups of mixed leaf salad (arugula or any preferred salad mix would work)
  • about 4 slices of watermelon (that's about 4 triangles the size of your hand with the rind cut off)
  • 6 strawberries
  • optional half avocado
  • 2 sprigs of fresh basil, leaves picked
  • Extra virgin olive oil
  • 1/2 lemon
  • 1 tbsp sunflower seeds (buy on iherb or amazon)
  • salt (buy on iherb or amazonand pepper (buy from iherb or amazon)
Optional: boost the salad up with some probiotic goodness by adding some fermented veggies, see my recipes page here.

Method:
  • Preheat a fry pan to medium high with about 1 tbsp avocado or olive oil
  • Slice up the halloumi into 8mm thick slices
  • Add the halloumi when it starts to sizzle in the pan, cook for about 2 mins on each side or until golden brown and crispy
  • Set aside on some paper towel
  • While the halloumi is cooking, wash and spin dry the salad leaf mix and basil
  • Divide the salad leaf mix and basil on 2 plates (for a main) or 4 small plates (for a side)
  • Slice up the wateremelon and strawberries, divide and add to the salad
  • Slice and divide the avocado if using
  • Add some fermented veggies if you have some on hand to boost the salad up with some probiotic goodness
  • Sprinkle the sunflower seeds over the salad plates
  • Sprinkle some good quality sea salt (about 1/2 tsp) and a few grinds of pepper over the salad
  • Drizzle about 1 tbsp extra virgin olive oil over the salad (less for the side plates)
  • Squeeze the lemon juice over the salad
  • Slice the halloumi to smaller strips and divide over the salad
  • Serve immediately and enjoy!
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May xx
Love, create, explore & inspire <3




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