This yummy meat-free salad is very quick and easy to prepare.
Use some assorted salad leaves to make a salad base.
To this, add some baby tomatoes which have been fried in a little coconut oil. Cut them in half and fry them for a few minutes, skin-side down so the pips don't come out.
Then, add some sliced onion, also fried in coconut oil.
In the same pan with coconut oil (just a little to prevent sticking), fry the Halloumi on a medium heat until nicely browned on both sides. Squeeze some lemon juice onto the cooked cheese. Arrange this on top of the salad, and then dress with olive oil and balsamic cream. I like to add a few alfalfa sprouts at the end.
