block haloumi cheese
Noor Oil for frying
bags of baby spinach
cup of almonds, slivered
cup of white sugar
cup olive oil
cup balsamic vinegar
tsp Dijon mustard
Salt and pepper
cup Noor Oil
This refreshing salad is always a popular choice. Enjoy it as an appetizer or a meal on its own!
Chop spinach and place in salad bowl.
Slice strawberries and place on spinach. Set aside.
Slice the cheese in medium slices. Heat Noor Oil in pan. Grill the haloumi on both sides. Once brown on both sides remove quickly and cool on some kitchen paper towels.
Line a baking sheet with some parchment paper.
In a separate pan, dry fry the almonds and sugar and keep stirring until the sugar melts and starts to caramelize while making sure you coat all the nuts evenly. Remove quickly from the heat and immediately spread on the prepared baking sheet. Allow to cool completely. Once cooled, crumble the larger pieces.
For the dressing: Add Noor Oil, olive oil, balsamic vinegar, Dijon mustard, honey and salt and pepper in a clean jar. Secure lid and shake.
Drizzle on the dressing before serving.