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For the dressing:
For the salad:
- In a jug, whisk together all of the ingredients for the dressing. Season with salt and cracked black pepper and set aside.
- Heat the oil in a griddle pan over a medium-high heat and cook the sliced halloumi for 1-2 minutes per side.
- In a bowl, combine the mixed leaves, tomatoes, cucumber, sliced pepper and butterbeans. Pour over half the dressing and toss to combine.
- Spoon the salad onto two serving plates. Add the grilled halloumi, torn prosciutto and the toasted pine nuts. Serve with the remaining dressing on the side.
Per Serving: 839kcals, 62.2g fat (25.2g saturated), 36.1g carbs (10.9g sugars), 35.7g protein, 4.8g fibre, 1.785g sodium
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