This has to be one of my all-time favourite salads.  I think the warm roasted red peppers and the saltiness of the halloumi goes really well together. It feels like comfort food to me, just without the calories!! In fact, roasted red peppers can be added to any salad to add a bit of warmth and an extra sweet flavour.

 

Ingredients
(for 2 people)

1 bag 80g mixed salad

1 red pepper, chopped

1 piece halloumi

14 plum tomatoes, chopped

2 inches cucumber, chopped

1 tbsp pumpkin seeds

1 tbsp coconut oil, melted

Olive oil

Balsamic vinegar or apple cider vinegar

 

Method

1. Chop up the red pepper and put on a baking tray with the melted coconut oil, toss it in the oil. Cook in an oven for 20 mins on 180 degrees
2. Slice the halloumi thinly (approx. 3 mm) and place on a plate under the grill, turn it when browned and do the same to the other side
3. Meanwhile, halve the bag of salad onto two plates. Add the tomatoes, cucumber, pumpkin seeds and dress with a little olive oil and the vinegar
4. When the peppers are ready add them and the grilled halloumi, then tuck in!

 

So easy to do and so tasty too! I enjoy this throughout the year as the roast peppers give you some warmth on a cold winters day and it tastes so fresh that I enjoy something lighter for lunch. Hope you like it too!