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Rainbow Salad with Haloumi & Lemon Vinaigrette


Rainbow Salad with Haloumi & Lemon Vinaigrette

Rainbow Salad with Haloumi & Lemon Vinaigrette

This salad takes advantage of all the colours of the rainbow and is packed full of nutrients and superfoods. This is a perfect salad to use up any leftovers in your fridge, and produce can be changed according to the seasons. The base of leafy greens is a great source of nutrients and minerals. The lemon vinaigrette combines beautifully with the saltiness of the haloumi.

Serves: 4

GF, V

Ingredients

Method

  • 2 tbsp lemon juice
  • 1 tsp honey
  • ½ tsp Dijon mustard
  • Pinch salt
  • 4 tbsp extra-virgin olive oil
  • 400g mixed greens
  • 1 avocado, diced
  • 1 small punnet medley cherry tomatoes, halved
  • ¼ red cabbage, finely sliced
  • 1 capsicum, sliced
  • 1 carrot, finely sliced
  • Small bunch parsley, chopped
  • 1 tbsp extra-virgin olive oil
  • 180g haloumi, sliced
  • 4 tbsp pine nuts, toasted (optional)
  • 2 tbsp each pumpkin & sunflower seeds
  1. To make lemon vinaigrette, place all dressing ingredients in small mixing bowl and whisk until well combined. Set aside
  2. Place mixed greens in large salad bowl. Top with avocado, cherry tomatoes, capsicum, carrot and parsley and mix gently to combine.
  3. Heat oil in frying pan over medium heat, add haloumi and cook for approximately 2–3 mins each side until golden. Place haloumi on top of salad and sprinkle with pine nuts and seeds.
  4. Serve immediately.



 

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.