Warm halloumi salad
Variety is an important aspect of healthy, balanced eating so be willing to try different foods such as halloumi. This cheese is perfect for cooking as it can keep its shape. Placed in a hot, nonstick pan, the cheese will form a crisp, golden crust as the centre melts. Nutrition-wise it's a great source of protein and calcium, and it's lower in fat than most hard cheeses. The asparagus provides plenty of folate, and the peppers are a good source of vitamin C and beta-carotene.
Ingredients (Serves 4)
- 2 x 350g bundles asparagus, trimmed
- 2 red peppers, deseeded and thinly sliced
- Olive oil spray
- 225g pack of light halloumi cheese
- 120g bag mixed salald leaves
- 4 tsp balsamic vinegar
- Black pepper
Preheat the oven to 220°C/Gas Mark 7.
Spread the asparagus and red pepper on a large, shallow roasting tray and spritz lightly with oil spray to coat.
Roast in the oven for 15-18 minutes, stirring halfway through, until the vegetables are tender and starting to caramelise.
About 5 minutes before the vegetables are ready, preheat a large nonstick frying pan on the hob.
Cut the block of halloumi into 12 slices and season with freshly ground black pepper. Coat the frying pan with oil spray, add the halloumi and fry for 60-90 seconds on each side until toasted brown.
Divide the halloumi between four plates and top with the roasted asparagus, peppers and salad leaves.
Drizzle a teaspoon of balsamic over each salad and serve with warm pitta.