Salad

Millet & Haloumi Christmas Salad haloumi-millet-pumpkinseed-cranberry-mint-salad

8th December 2014

 

This salad is such a crowd pleaser, and perfect from christmas day.

Either use millet or quinoa as a base.

Ingredients

  • 3 cups of cooked millet/ quinoa
  • Pan fried haloumi (I ussualy use the whole block…)
  • 1/3 cup dried cranberries
  • 1/3 cup lightly roasted or raw punkin seeds
  • 1/3 cup chopped fresh mint
  • 1 cup of cooked mung beans

Instructions:

  • Cook your millet or quinoa in a vegetable stock and let it cool down.
  • Pan fry halloumi strips in hot pan, turn once so that it is golden and crispy on both sides and transfer to a plate lined with paper towel to drain excess oil.
  • Once cooled, simply toss together with all the other ingredients….it’s too easy right?!

This salad is is made for a honey & mustard dressing made with 1 part raw honey, 2 parts raw acv, 3 parts cold pressed olive oil, 1 part dijon mustard, salt, pepper.

With ♡ from the yoga kitchen

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