Haloumi Salad

Serving Size: 4


  • Four large handfuls (or one big bag) of fresh, washed baby spinach leaves
  • 250g Halloumi Cheese, sliced into 1/2 cm thick slices
  • 1/2 butternut pumpkin cut into cubes
  • 1/2 cup walnuts, lightly toasted
  • Olive or coconut oil
  • Sea salt
  • Freshly ground pepper


  1. Pre-heat your oven to 180C and place pumpkin on a tray lined with baking paper. Drizzle with a little oil and season with alt (not to much) and pepper. Bake for around 15-20 minutes or until golden and cooked through.
  2. Heat a medium sized fry pan and add a little oil. Once the fry pan is hot, add your haloumi cheese and fry until golden on both sides. Remove the pan from the heat once cooked.
  3. Divide the spinach between four bowls and top with the golden pumpkin and the grilled haloumi. Scatter over lightly toasted walnuts.
  4. Drizzle with this sensational balsamic dressing just before serving.