An easy vegetarian salad from Waitrose.
Ingredients
- 150 g quick-cook spelt
- 150 g blackberries
- 1 echalion shallot finely sliced into rings
- 1½ tbsp red wine vinegar
- 1 tbsp maple syrup
- 160 g beetroot salad
- 1 fennel bulb fronds trimmed and tough outer leaves removed
- 25 g mint leaves shredded
- 25 g flat leaf parsley roughly chopped
- 250 g halloumi cut into half slices
- 2 tbsp olive oil
Servings:
Instructions
- Cook the spelt according to pack instructions, then drain and spread out over a plate to cool and dry out a little. Meanwhile, make the dressing by roughly crushing the blackberries in a mixing bowl with the back of a fork. Add the shallot, vinegar, and maple syrup; set aside.
- Arrange the salad leaves on a large platter or individual plates. Halve the fennel bulb and cut out the core, then thinly slice and toss in a bowl along with the spelt, herbs and fennel fronds.
- Heat a large frying or griddle pan over a medium-high heat. Dry-fry the halloumi slices for 1-2 minutes on each side until nicely golden.
- Arrange the cooked halloumi on top of the salad then add the fennel and spelt mixture. Stir the oil into the dressing and spoon over the top. Serve immediately.
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