Prosciutto and grilled halloumi salad

prosciutto and grilled hallloumi salad

Serves 2

For the dressing:
6 tbsp olive oil
2 tsp balsamic vinegar
1 tbsp honey
1 tbsp Dijon
Salt and black pepper

For the salad:
1 tbsp olive oil
225g halloumi, sliced
300g mixed leaves
50g cherry tomatoes, sliced
½ a cucumber, sliced
1 yellow pepper, sliced
1 x 400g tin of butterbeans, drained
50g prosciutto, torn
25g toasted pine nuts

  1. In a jug, whisk together all of the ingredients for the dressing. Season with salt and cracked black pepper and set aside.
  2. Heat the oil in a griddle pan over a medium-high heat and cook the sliced halloumi for 1-2 minutes per side.
  3. In a bowl, combine the mixed leaves, tomatoes, cucumber, sliced pepper and butterbeans. Pour over half the dressing and toss to combine.
  4. 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