THE MARKET SALAD
Meet, “The Market Salad”!
Every week, the prep for this dinner staple in our house starts at Wychwood Barns Farmers Market, where I buy my spinach, beets and the magic ingredient – sheep halloumi cheese from Secret Lands Farm. On Sunday I typically meal prep the beets in the oven at 400F for 1.5 hours. Let cool and peel them & they go into a glass container, ready to be cut up during the week.
When the day of the best dinner of your week is finally here, you’ll need:
300 grams of halloumi cheese
a box of spinach
Roasted beets (amount & kind to your liking)
for the dressing:
1 tbsp honey
1 tbsp balsamic vinegar
3 tbsp olive oil
1/4 tsp sea salt
1/4 tsp herbes de Provence
1/4 tsp dried basil
Dash of black pepper
top with 1/4 cup of crushed walnuts
pan-fry up your halloumi on medium heat until browned from both sides.
Serve & enjoy!
