This salad i created for a Christmas party i attended. As its Christmas and turkey was available that's what i used, but you can substitute for any other protein if turkey isn't available in the supermarket. This salad is zingy from the mustard and vinegar dressing and creamy from the haloumi. I like my onions raw in this salad as it adds a bite, but if you prefer them cooked you can.
250g Dried Pasta ( i used what i had in my pantry)
2 Tablespoon Olive Oil
1/2 Red Onion, thinly sliced
1 Garlic clove, crushed
200g Turkey, sliced finely (cooked)
4 Bacon Rashers, sliced (cooked)
8 Cherry Tomatoes, halved
Handful Baby Spinach, torn
Dressing
3 Tablespoons Olive Oil
1 Tablespoon Red Wine Vinegar
2 teaspoons Honey
1 Tablespoon Wholegrain Mustard
Salt & Pepper
Method:
To make the dressing, place all the ingredients in a bowl and mix well with a whisk.
Bring a large saucepan of salted water to the boil. Add the pasta and cook to packet instructions until al dente.
Meanwhile cook the haloumi for 2 mins eitherside. Drain the pasta and transfer to a serving platter. Arrange all the ingredients together and pour over the dressing. Toss together to serve.
2 Tablespoon Olive Oil
1/2 Red Onion, thinly sliced
1 Garlic clove, crushed
200g Turkey, sliced finely (cooked)
4 Bacon Rashers, sliced (cooked)
8 Cherry Tomatoes, halved
Handful Baby Spinach, torn
Dressing
3 Tablespoons Olive Oil
1 Tablespoon Red Wine Vinegar
2 teaspoons Honey
1 Tablespoon Wholegrain Mustard
Salt & Pepper
Method:
To make the dressing, place all the ingredients in a bowl and mix well with a whisk.
Bring a large saucepan of salted water to the boil. Add the pasta and cook to packet instructions until al dente.
Meanwhile cook the haloumi for 2 mins eitherside. Drain the pasta and transfer to a serving platter. Arrange all the ingredients together and pour over the dressing. Toss together to serve.
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