Halloumi and Grapefruit Salad

Good Pair Days (Roos Michels) -
  • 1 pink grapefruit
  • 1.5 tbsp wholegrain mustard
  • 1.5 tsp runny honey
  • 1 tbsp white wine vinegar
  • 3 tbsp olive oil
  • 2 carrots, peeled
  • 225g halloumi, cut into thick slices
  • 100g baby spinach leaves
  • Peel the grapefruit, and cut into segments, being sure to trim away any bitter pith. Mix the mustard, honey, vinegar, oil and some seasoning in a bowl, along with any juices that have run from the grapefruit.
  • Cut the carrots into ribbons with a veg peeler, and toss in your dressing. Heat up a drizzle of olive oil and fry the halloumi until golden on both sides, then toss the spinach leaves through the dressing and carrots. Arrange the spinach and carrot mixture on plates, top with the halloumi and slices of grapefruit. Perfect!
15 mins
4 serving