Simple 5:2 Recipes.HALLOUMI SALAD

215 calories

Delicious light lunch.

SERVES 1 PREP 5 minutes COOK 8 minutes, plus 10 minutes cooling

2 vine-ripened tomatoes, sliced (26 cals)

½ red (bell) pepper, deseeded and cut into strips (25 cals)

50g (1¾oz) light halloumi, drained and sliced into thin squares (122 cals)

75g (3oz) Italian mixed salad leaves (greens) (10 cals)

For the marinade:

½ garlic clove, peeled and crushed (2 cals)

juice of 1 lime (3 cals)

1 tsp chopped fresh parsley

½ tsp chilli flakes (red pepper flakes)

freshly ground black pepper

1 tsp extra-virgin olive oil (27 cals)

• To make the marinade, combine the garlic, lime juice, parsley, chilli flakes (red pepper flakes), pepper, 1 tablespoon water and the olive oil in a wide bowl.

• Add the sliced tomatoes to the marinade. Heat a large frying pan (skillet) and dry-fry the red (bell) pepper strips for about 5 minutes until slightly blackened, then put them with the tomatoes in the marinade.

• Fry the halloumi slices in the same pan until golden on both sides – they will only take a minute in a hot pan. When they are cooked, add them to the marinade and turn until the halloumi is coated all over. Leave the halloumi to cool for about 10 minutes.

• Arrange the salad leaves (greens) on a wide serving plate and put the halloumi, pepper strips and tomatoes on top. Drizzle over the remaining marinade and serve.

source:

http://www.52recipes.co.uk/2014/04/28/halloumi-salad/