Salad with Grilled Peppers and Halloumi
This salad is a vibrant and satisfying dish that balances hearty and fresh flavors with rich, tangy undertones.
This salad is ideally served slightly warm to emphasize the grilled elements. The dressing is drizzled generously over the top, allowing it to meld with the juices from the peppers. It’s a well-rounded meal that’s both hearty and nutritious, perfect for lunch or light dinner.
- 100 g halloumi (sliced)
- 1 tbsp olive oil
- 2 bell peppers
- 2 eggs
- 50 g mix salad leaves
- 1/2 white onion (sliced thinly)
- 50 g Greek yoghurt
- 1 tsp wholegrain mustard
- 1 garlic clove (minced)
- salt and pepper (to taste)
Grill the bell peppers for 20 minutes on high. Or bake them for 20 minutes at 200 C. Turn them halfway.
Then put the peppers in the bowl and cover with the cling film. Leave for 10 minutes. Then peel them and slice lengthwise.
For soft-boiled eggs, cook the eggs in simmering water for 4-5 minutes. Then put them into the bowl with cold water.
Next, preheat the grill pan to medium-high heat and grill the halloumi for 2 minutes per side.
Meanwhile in a small bowl mix all the ingredients for dressing.
Now layer the salad leaves on the plate, add grilled peppers, halloumi, quartered eggs, and top with the dressing. Enjoy!
Servings 2
- Amount Per Serving
- Calories 352.25kcal
- % Daily Value *
- Total Fat 24.1g38%
- Total Carbohydrate 12.59g5%
- Protein 19.52g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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