Rocket salad with halloumi and honey-mint vinaigrette

The kind of salad I like to eat during wintertime.

The honey vinaigrette in this recipe is bursting with refreshing mint, and happens to be the best thing to ever happen to peppery rocket. I could just eat a bowl of this on its own! The salad is also great for providing relief from a richer or heavier main dish on the table. Here, it’s made more substantial with some salty fried halloumi and lightly toasted almonds. Pecans would also be gorgeous. 

For the salad:

• 200g halloumi, sliced into 1cm thick pieces

• 2-3 large handfuls of rocket

• 1/2 cup slivered almonds, lightly toasted

• 1/2 red onion, finely sliced

For the vinaigrette:

• 1/3 cup extra virgin olive oil

• 1/4 cup apple cider vinegar

• 1 tsp runny honey

• 1 tsp dijon mustard

• 1 tbsp finely chopped mint

Method:

Pan fry the halloumi in a greased pan over medium heat until golden on both sides.

Next, add all vinaigrette ingredients to a jug or jar, and season with sea salt and cracked pepper. Stir until combined.

In a large bowl, add the halloumi to the remaining salad ingredients, then pour over the vinaigrette. Toss well, then pile onto a serving dish.

Serves 4