Fresh, zesty and low on carbs, this tasty halloumi salad makes a brilliant light vegetarian meal. It's quick to prepare too so perfect for busy lunches or a light dinner.
Chop the tomatoes, peppers and cucumbers into equal sized chunks. Season with a little salt and pepper and mix together.
Make the dressing. Squeeze the lime and finely chop the chilli. I like heat so I leave the seeds in but you can deseed it if you want. Put these ingredients plus the oil and dried coriander into a bowl and mix well. Taste and adjust as necessary.
Slice the cheese, approximately 1cm thick. Heat a dry frying pan and put the slices in the pan. After a couple of minutes turn the cheese and cook until it is browned on each side. Remove and place in the bowl with the dressing. Alternatively you can grill the halloumi instead of dry frying it.
Put a handful of spinach on each plate and divide the chopped salad between the plates. Top each plate with 3-4 slices of the halloumi. Drizzle the remaining dressing over the top.
Notes
Nutritional information is approximate and a guideline only.