First, throw some walnuts in the oven to toast. Only a few minutes, they burn!
Boil a little water and soak some sundried tomato pieces until tender, slice them longwise.
Tear up some fresh green lettuce, mixed with baby spinach makes it even better…but for all of us dependant of Muscat shopping at its best, the price of the spinach might not be worth it!
Next, mix up a simple vinaigrette. Mix balsamic vinegar and olive oil, about 1 to 2 proportions. Throw in a little fresh ground pepper, diced garlic and basil
Finally, slice up the Haloumi into bit-sized pieces and lightly sauté in olive oil until golden brown.
You’re done! Arrange the toppings on your lettuce and spinach and drizzle on the vinaigrette.
I like to serve this salad on a plate rather than in a bowl because it’s so pretty!
Here's a picture of it served up with some whole wheat pasta and a mushroom-basil tomato sauce!
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