You can quickly whip this salad up in about 15minutes (the time it takes to boil and peel an egg), which makes it perfect for working from home or in between commitments like work and uni! The apple and pomegranate give this salad a fresh, crunchy and vibrant flavour, yet the protein from the haloumi and egg will keep you full and energised.
Prep the salad and haloumi while the egg is boiling, and enjoy this light, fresh, crunchy and QUICK high protein salad!!
For one:
1 egg
handful baby cos leaves
1/2 green apple
1/8 red onion
fresh mint and dill leaves
4 slices haloumi
2 tsp butter or olive oil
1 tbs sauerkraut
handful pomegranate seeds
1 tbs lemon oil
salt and pepper
1. For the hard-boiled egg - Place the egg in a small pot and fill with water 1cm above the egg. Place the lid on, set it to high, and bring the water to a rapid boil. When the water starts rapidly bubble, take the lid off and set a timer for 10mins. Turn it down slightly so it doesn't boil over. When the timer is up, carefully tip out the boiling water and run cold water into the pot until the egg is cool to the touch. Tap on the bench and peel the shell under a cool running tap then slice into quarters.
2. Prep the salad - While the egg is boiling, wash the cos leaves, slice in half and place in a bowl. Thinly slice the apple and the red onion and spread across the cos, then sprinkle the pomegranate seeds and any juices. Roughly chop the mint and dill leaves and spread them across the salad.
3. Cook haloumi - Use the same small pot or a small pan and melt the butter on med-high heat, place the sliced haloumi into the pan and cook each side until golden.
4. Top the salad with the haloumi, egg and thinly spread the sauerkraut all over the salad, then drizzle with lemon oil and a generous scrunch of salt and pepper.
R E C I P E N O T E S
- The fresher the eggs, the easier they are to peel. That's why we always opt for fresh, organic, free range eggs (if your budget allows), and local is always encouraged.
- Look for an authentic greek haloumi. Store any leftover in a container with filtered water in the fridge and consume within a few days or according ti the packet.
- Substitute butter for olive oil when cooking the haloumi.
- Store any left over cut red onion in a container in the fridge. Use our pickled red onion instead of raw onion. (See recipe Quick Pickled Red Onion)
- Substitute lemon oil for garlic oil.
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