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🍽️ Spring Salad with Rhubarb and Halloumi

438 kcal · 30 min · 4 servings

Ingredients

• 30 g pecan nuts (2 tbsp)
• 100 g carrots (1 carrot)
• 100 g salad mix
• 200 g rhubarb
• 1 sprig thyme
• 5 tbsp olive oil
• 2 tsp honey
• salt
• pepper
• 80 g raspberries
• 2 tbsp balsamic vinegar
• 1 tsp mustard
• 250 g halloumi

Instructions

1. 1. Roughly chop the pecan nuts.
2. 2. Toast the nuts briefly in a hot, non-stick pan without fat.
3. 3. Remove the nuts from the pan and set them aside.
4. 4. Peel the carrot.
5. 5. Slice the carrot into thin strips using a vegetable peeler.
6. 6. Wash the salad greens.
7. 7. Spin the salad dry.
8. 8. Clean the rhubarb.
9. 9. Peel the rhubarb if necessary.
10. 10. Wash the rhubarb.
11. 11. Cut the rhubarb diagonally into small pieces.
12. 12. Wash the thyme.
13. 13. Shake the thyme dry.
14. 14. Pluck the thyme leaves from the stems.
15. 15. Heat 1 tablespoon of oil in a pan.
16. 16. Sauté the rhubarb with 1 teaspoon of honey for approx. 4–5 minutes over medium heat.
17. 17. Season the rhubarb with salt, pepper, and thyme.
18. 18. Remove the rhubarb from the pan and set it aside.
19. 19. Wash 50 g of raspberries.
20. 20. Pat the raspberries dry.
21. 21. Mash the raspberries with a fork.
22. 22. Whisk the mashed raspberries with 3 tablespoons of olive oil, vinegar, mustard, and the remaining honey.
23. 23. Season the dressing with salt and pepper to taste.
24. 24. Slice the halloumi crosswise into thin slices.
25. 25. Fry the halloumi in a hot pan with the remaining oil until golden brown on both sides.
26. 26. Arrange the salad on plates.
27. 27. Add the carrot strips, rhubarb, and halloumi.
28. 28. Garnish the salad with raspberries and pecan nuts.
29. 29. Drizzle the salad with the dressing.

Nutrition per serving

• kcal: 438
• Protein: 19 g · Fett/Fat: 37 g · Carbs: 7 g