I had been out for lunch and ordered a salad, immediately I knew I had to try and recreate it for our site, it was that good. This is not exactly the same, I must admit, but it is pretty darn close and I make it a lot, especially for lunches. I really hope you all love it as well.

It is super easy to make, and you can make up a batch in advance, then enjoy for lunch for the next few days. Perfect for the busy person who just wants to grab lunch on the run.

April 1, 2019
  • 10m
  • 10m
  • 20m

Ingredients

  • 4 large handfuls baby spinach
  • 300 g butternut pumpkin
  • 1 tbsp. olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • 1 packet halloumi
  • 4 rashers nitrate-free bacon
  • 1 tbsp. mayonnaise

Instructions

  1. Preheat oven to 180ºC and line a baking tray with baking paper.
  2. Spread out the diced pumpkin over the tray, drizzle with some olive oil, sprinkle with some salt and pepper and cook for 40 minutes.
  3. While the pumpkin is cooking, in a large frying pan, over medium-high heat cook the diced bacon and cubed halloumi until golden. Set aside to cool.
  4. Wash the baby spinach and allow to dry.
  5. Once everything is cooked, drizzle with mayonnaise and toss it all together in a large bowl.

Nutrition

  • 4