Kirsten’s Latest Recipe for all you Alkalizers

KIRSTEN: Byron Wellness Retreats

RECIPE OF THE MONTH:

HALOUMI SPINACH SALAD:

INGREDIENTS:250g block haloumi cheese, sliced
100 g snow peas
200 g broccolini
50 g pinenuts
4 big handfuls baby spinach
sundried tomatoes, strips
balsamic vinegar
extra virgin olive oil
2 ripe avocados, peeled and sliced
sunflower sprouts
1/2 lemon
1 fresh peach, sliced
freshly ground black pepper
pink salt for seasoning

METHOD:
Heat a frying pan and gently fry the haloumi slices till golden brown.
Squeeze lemon juice on while cooking for extra flavour and to prevent the haloumi from sticking to the pan.
Remove from the pan and set aside. In the same pan, lightly toast the pine nuts.

Boil some water in a saucepan and quickly blanch the snow peas and broccolini in the boling water then rinse under cold water to prevent further cooking.
Make your dressing by combining 1 tablespoon of balsamic vinegar with 2 tablespoons of olive oil and season with salt and pepper.

On serving plates, or in a  big bowl, lay out the spinach leaves, then top with snow peas, broccolini, haloumi, sundried tomatoes, avocado, peach slices, and sprouts.
Sprinkle with toasted pine nuts, season with salt and pepper and drizzle over your dressing. 

Simple.. and delicious!

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