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Whether grilled or pan-fried, haloumi salad has never been easier. Full of fresh tomato, baby spinach, mint and a quick squeeze of lemon juice, it’s the side dish you’ll want to eat as a main.
Ingredients for 4 servings
300 g haloumi sliced into thin strips
50 g baby spinach washed
1/2 cup cherry tomatoes sliced in half
1 handful mint roughly chopped
2 tbsp olive oil
1 tbsp lemon juice
1 pinch salt and pepper to taste
