Timut-Spiked Haloumi Salad Recipe

by Meg Thompson August 30, 2018

Timut-Spiked Haloumi Salad Recipe

By: Meg Thompson

In this salad, the fresh fruit is a lovely touch and brings a punch of immunity-boosting vitamin C and gut-loving fibre to complete the picture.

Pin Recipe

Servings

1-2

Prep time

Cook time

Recipe

Ingredients

½ tsp timut pepper
100g haloumi cheese, sliced
½ orange, sliced
3 strawberries, sliced
1–2 cups leafy greens
Extra-virgin olive oil, to serve

Method

Spread timut pepper on plate and press slices of haloumi gently into spice, covering both sides.
In frypan over medium–high heat, cook haloumi in a little oil until golden brown on both sides. Remove from heat.
Arrange remaining ingredients on serving plate, top with haloumi and a little extra virgin olive oil for serving.

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#Tags: eatwell, healthy, salad

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.