Ingredients
2 large handfuls of spinach
1 pack of halloumi sliced
100g of lentils
1.2 tsp of oregano
1 tbsp of olive oil
8 sun-dried tomatoes
20g of toasted pumpkin seeds
Dressing:
1 tbsp of pomegranate molasses
2 tbsp of olive oil
1 tbsp of red wine vinegar
1 tsp of dijon
1 pinch of salt
Directions
Heat a pan to a medium heat and add 1 tbsp of olive oil. Place the halloumi slices on the pan and sprinkle over the oregano.
Fry the halloumi for a few minutes on each side until golden brown.
Mix all of the dressing ingredients together and stir well.
Wash the spinach then plate up.
Top your salad with lentils, seeds, sundried tomatoes, halloumi, pomegranates and drizzle over the dressing
