Really just a simple salad but the raspberry vinaigrette makes it into something extra special with its sweet and sour taste. The sweetness of the raspberries goes really well with the saltiness of the Halloumi. Don’t forget to add some black pepper for som nice heat.

I have no quantities on the salad or the Halloumi but the dressing should be enough to serve 5-6 people.

Vinaigrette:
150 ml raspberries
2 lime, juice of
1 red chili, chopped
1 teaspoon grated ginger
salt and black pepper
3 table spoons olive oil

Halloumi, sliced

Salad:
Rocket salad leaves
Spinach
Red pepper, cut into thin strips
Small fennel, cut into thin strips
Cherry tomatoes, halved or quartered
Spring onion, chopped
Basil, chopped
Coriander, chopped

Some extra raspberries for decoration

1. Process vinaigrette ingredients in blender adding the oil last. If you want to get rid of the small raspberry seeds, please strain the dressing (best before adding the oil).
2. Slice and pan fry the Halloumi cheese until golden
3. Mix the salad components in a bowl.
4. Spoon the dressing on a plate, pile the salad up high, place the cheese on the side and decorate with raspberries