Updated: Jul 13
Thought it. Made it. Shared it.
The sweet saltiness of the halloumi and the freshness of The Cooler bring this summer salad together.
Featured Pepper Pot: The Cooler
2 tbp THE COOLER
1 Halloumi block
1/2 cup Roasted Walnuts
Handful Spinach Leaves
Handful Rocket Leaves
1/2 Red Onions
2 Spring Onion
Ensure to wash and prep all your salad veggies. Add washed rocket and spinach leaves to a bowl.
Cut your red onions into thin strips and tomatoes into small cubes. Mix together.
Peel and grate your carrots and finely chop your spring onions.
In a small bowl add honey and a sprinkling of mixed herbs and stir. Add a tiny bit of water if your honey is hard to help mix.
To a griddled pan lightly add some olive oil, allow to heat before adding the halloumi.
Brush each side with a nice coating of the honey mix till the halloumi has a nice colouring and remove.
In the same pan toss the walnuts in toasting them lightly letting them get the saltiness and sweetness of the glazed halloumi.
Arrange the salad adding all the elements including the halloumi and walnuts.
Add the final touches by adding a dollop of The Cooler and toss through for even spread.