Spinneys crunchy stir-fry salad

We've teamed with celebrity chef, Gary Rhodes, to bring you this simple and speedy stir-fry salad
Salad, Cheese, Gary Rhodes
October 07, 2018
Level Easy
Serves 2

PHOTO BY Efraim Evidor
RECIPE BY Gary Rhodes
FOOD STYLING BY Lydia Wessels

INGREDIENTS

Olive oil, for frying
150g halloumi, diced
1 pack spinneysFOOD Crunchy Vegetable Stir-fry
1 pack spinneysFOOD Mixed Salad Leaves
1 punnet cherry tomatoes, halved
Fresh gourmet cheese and garlic croutons
Natural yoghurt/crème fraiche, for drizzling

METHOD

  • 1

    Heat a pan with olive oil, once hot, sear the halloumi cube until golden brown and warmed through.

  • 2

    Meanwhile, mix together the stir-fry pack with the mixed leaves and cherry tomatoes, drizzling liberally with the honey mustard dressing.

  • 3

    Season the salad with salt and pepper, divide between plates, scattering each with the warm halloumi cubes and the cheese and garlic croutons, drizzling with the yoghurt or crème fraiche to finish.

NOTES

TOP TIP: Toasted flaked almonds, pine nuts or shredded spring onions can be sprinkled on top.