Spring Green Halloumi Salad

Spring Green Halloumi Salad

This is a great recipe that does not take a lot of cooking which you can make in less than half and hour. It’s great if you are feeling hungry and stops you grabbing unhealthy treats.
Although it uses spring greens, you can use other things such as different cabbage, kale, collard greens, whatever is available at the time. You can also sway the cous cous for quinoa if you want it to be gluten free.
Nutritionally, I have chosen this recipe for PMS foods because it is a good source of vitamin C, to support your immune system and vitamin K to help build your bone strength together with calcium from the Halloumi.
The walnuts and seeds provide you with good source omega 3 fatty acids to help balance depression and mood swings associated with an imbalance of hormones
The turmeric is good for your skin to decrease inflammation in the body.
Although the nutritionally the recipe is better with dried apricots instead of tinned, the tinned work better in my opinion.
The recipe is also balanced with carbs and protein, so it is unlikely you will feel hungry after this…and not a piece of meat in sight!

Serves 4-6 people- depending on how hungry you are

Ingredients

150g Cous cous
½ teaspoon of turmeric
Grated zest of and juice of one orange
2 tbsp. Olive Oil
150ml hot veg stock
500g of spring greens or collard greens or kale
2 large carrots, grated
75g tinned (in their own juice) or fresh apricots, roughly chopped
4 salad onions
250g halloumi diced (reduced fat if looking to lose weight)
1 tablespoon mixed seeds
a handful of coriander to garnish

Method

• Heat 1 tbsp. of olive oil in a large frying pan or wok and stir fry the shredded greens over a medium heat, for approx. 5 minutes until they are tender
• Put the cous cous in a large heatproof bowl and add the hot stock, the orange juice and orange zest. Set aside for 5 minutes
• Meanwhile, mix the grated carrots, walnuts, seeds, turmeric and salad onions together.
• Add the stir fried spring greens, and cous cous to the carrots and walnut mixture.
• Heat the other 1 tbsp. of olive oil to a frying pan and add the diced halloumi and fry until golden.
• Add the halloumi to the salad and garnish with the coriander.