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Dr Rupy shares a perfectly balanced summer salad recipe combining fresh, verdant tomatoes with salty halloumi and a tangy dressing.
From the book
Dr Rupy Cooks: Healthy. Easy. Flavour
Over 100 easy and accessible flavour packed recipes
From healthy weekday dinners to nutritious one-pot dishes
Developed for maximum health benefit, accessibility and taste
Available to download for 99p for a limited time. UK customers only.
I love this joyful salad that uses finely shredded spring greens, an ingredient packed with anti-inflammatory carotenoids zeaxanthin and lutein. I’m a proponent of having at least one portion of greens daily, and the technique of simply massaging them raw in this dish makes them sweeter and preserves even more of the vitamin C content that is typically lost through cooking. Tomatoes are a fantastic ingredient but definitely one to eat in season, because you want that fresh burst of flavour in the salad. The tangy dressing with the salty halloumi is an absolute hit.
| 100g | spring greens, finely shredded |
| 400g | mixed tomatoes, smaller ones halved, larger ones cut into bite-sized chunks |
| 250g | halloumi, sliced 1cm thick |
| 50g | spring onions, sliced on an angle |
| For the dressing: | |
|---|---|
| 25ml | rice vinegar |
| 25ml | tamari or soy sauce |
| 40ml | toasted sesame oil |
| 2 | garlic cloves, grated |
| ½ tsp | chilli flakes |
| 50g | toasted sesame seeds or unsalted roasted peanuts, finely chopped |
Prep time: 15 minutes, plus marinating. Cook time: 5 minutes.
Whisk the dressing ingredients together in a large salad bowl. Add the greens to the bowl with a pinch of salt, massage together in the dressing for a minute, using your hands, then add the tomatoes and leave to marinate in the mixture. (Marinating for 30 minutes in the fridge is ideal, but if you don’t have time then don’t worry.)
Cook the halloumi in a sauté or grill pan for 3 to 4 minutes on each side until nicely golden.
Toss the halloumi and spring onions through the tomatoes and greens and serve.
Substitutions: Halloumi: silken tofu cut into cubes for a vegan alternative. Rice vinegar: balsamic vinegar or pomegranate vinegar. Sesame seeds: sunflower seeds, lightly crushed or simply omitted.
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In Dr Rupy Cooks, you’ll find over 100 easy and accessible recipes that are as flavourful as they are nutritious. There are weekday dinners, one-pot dishes, quick lunches and plenty of vegetarian, vegan, nut-free and gluten-free options. Every dish is meticulously researched and developed for maximum health benefit, accessibility and, of course, taste.
Available to download for 99p for a limited time. UK customers only.
Dr Rupy Cooks: Healthy. Easy. Flavour
Over 100 easy and accessible flavour packed recipes
From healthy weekday dinners to nutritious one-pot dishes
Developed for maximum health benefit, accessibility and taste
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