Green haloumi salad with vegan FODMAP friendly pesto
Gluten free, Grain free, FODMAP friendly, VegetarianContains nutsFor a vegan version, simply substitute the haloumi for a vegan varietyServes 4-6 people as a side
1 X 225gpacket of halloumieach packet provides about 4 decent slices of halloumi, use 2 packs for a larger group
1-2handfuls of herbswhatever you have on hand (I used half basil and half dill)
Sea salt flakesfreshly cracked pepper, lemon juice and olive oil, to dress the salad
As much vegan pesto as you see fit
pitted olives (optional, I used Sicilian)
For the vegan 'pesto': (you could halve these quantities for the salad, but I like to keep extra pesto on hand)
100grocketarugula
Juice of 1 lemon
1cupof walnuts
1cupof olive oil
Instructions
Blend the ingredients for the pesto together in a high speed food processor until smooth. Adjust for salt, pepper and lemon juice and set aside.
Toss and assemble the vegetables and herbs for the salad on a large serving platter. Reserve the pesto, dressing elements, and a couple of herbs for garnish.
Heat a nonstick pan over a high heat. Once it is sizzling hot, place the halloumi flat side down in the pan. Give it a minute or two before flipping - there should be a lovely caramelised crunchy surface to the halloumi. Adjust the heat as necessary (halloumi cooks well with residual pan heat so you may like to take it off momentarily) and repeat until all the halloumi is cooked.
Arrange the halloumi on the plate and finish with the pesto, dressing and herbs for garnish. Serve while the halloumi is warm.