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Photo of Spinach, halloumi & red pepper salad by WW

Spinach, halloumi & red pepper salad

4
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
Halloumi cheese is from Cyprus, and it tastes best when dry-fried or grilled to bring out its flavour. Try it sprinkled over this tasty salad.

Ingredients

New potatoes, raw

450 g

Lemon Juice, Fresh

2 tablespoon(s)

Olive Oil

2 teaspoon(s)

Dijon Mustard

1 teaspoon(s), level

Salt

1 pinch

Black pepper

½ teaspoon(s)

Onion

1 medium, red, finely sliced

Halloumi

100 g, cut into small cubes

Spinach

4 portion(s), baby

Peppers, all types

200 g, roasted in brine, drained

Instructions

  1. Cook the potatoes in lightly salted boiling water for 15-20 minutes, until tender.
  2. Meanwhile, make the dressing in a large mixing bowl by whisking together the lemon juice, olive oil and mustard with a pinch of salt and pepper. Add the red onion and stir well.
  3. Drain the potatoes and add them to the bowl containing the dressing. Stir well, then let them cool for about 10 minutes.
  4. Meanwhile, dry fry the halloumi cheese in a nonstick frying pan until golden brown.
  5. Arrange the spinach on four serving plates or bowls and share the potato mixture between them. Tear the peppers into stips and arrange on the salads, then sprinkle the halloumi cheese on top. Add a little more ground black pepper, then serve.

Notes

Wrap and store unused halloumi cheese in the refrigerator and use within a week.

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