Halloumi Salad with Jalapeño Hummus

This salad is just 10/10. No joke, the best salad ever. And the Jalapeño Hummus!!! The recipe is from the hummus queen and holistic foodie Sara. This recipe is a MUST TRY. Aswell as it's delicious it’s simple to make and filled with healthy fibers, proteins, fats, vitamins and minerals.

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Warming Halloumi Salad

4 portion

40 minutes

• 250 g spinach

• 1/2 lemon ( the juice)

• 4 portions quinoa

• 1/2 rinsed pomegranate

• 1/2 zucchini

• 2 package of halloumi

• Pickled red onion

• 1/2 dl/ 30 g of roasted pumpkin seeds

• Salt

• Pepper

• Chili Flakes

• Olive Oil

Boil the quinoa.

The slice the zucchini and the halloumi.

Roast the pumpkin seeds in a dry pan, until they starts to popp.

Then pan fry the zucchini in pan with olive oil, herb salt and chili flakes. When soften it’s ready.

Rinse the pomegranate.

Then fry the halloumi until crispy.

Start bildning the salad with spinach and squeeze over some lemon. Then add the quinoa, the fried zucchini, halloumi and pomegranate. Top with some pickled red onion and the pumpkin seeds.

Saras Jalapeño hummus:

• 3 tbsp light tahini

• 1 pack / 180 g boiled chickpeas

• 1/2 dl / 20 g cold water

• 2 tbsp olive oil

• 1/2 lemon ( the juice)

• 1 -1/2 chopped jalapeño

• 1/2 tbsp agave syrup/ honey

• Herb salt / Sea salt

Whisk the tahini, water, lemon juice and olive oil in a food processor.

Let it become fluffy it may take a few minutes, but it’s worth it!

When the tahini mix is fluffy, add the chickpeas, the chopped jalapeño ( depending on how spicy you like it).

Then mix until smooth and add salt and agave. It’s ready when it’s a smooth fluffy hummus.