Israeli Salad

We all love a hearty winter stew to keep us warm over those cold months. But there is a point in time when stews, casseroles, soups and bakes all become a little heavy and dampening on the mind and stomach. We need a salad. A salad with substance. I have the perfect salad that will give you more than just a hearty meal, minus the heavy post meal blues.

All the texture and flavours of the Middle East right there, in front of you. The fresh bursts of raw ingredients offers a light but fulfilling salad that will keep any number of people happy. Great for a meal prep lunch, packed in containers for a great and healthy lunch at work, in the kids lunches or for their afternoon snack. Why not even have it on those lonely one person evenings when cooking is just too much.

The best part… this salad will give you a salad in the middle of winter! The ingredients are found year round no matter your location. But of course, it will fill that hungry belly up to fight those cold tempetures. It can also be adapted to be made for one or ten.

This recipe was inspired by Downshiftology.

Ingredients

• 1 small red onion, diced

• 1 large red onion, diced

• 1/2 cucumber stick, diced

• 200 grams halloumi, thinly sliced

• 4 stalks parsley, finely chopped

• 2 tsp garlic powder

• 1 tsp salt

• 1/2 tsp freshly ground pepper

Method

Place the halloumi in a non-stick pan without oil. Grill for 3-4 minutes on one side then flip. Remove from the heat and leave to slightly cool.

Place all diced ingredients in a bowl, topping with parsley, salt and pepper. Dice up halloumi and add to the salad. Mix well.

Serve with grilled ciabatta, tortilla chips and an extra sprinkle of parsley.