- 4 leaves Silverbeet (chard)
- 1 block Halloumi
- 2 tbsps Honey
- 2 Cups Rockmelon or melon of choice
- 1 Small Cucumber
- 10 leaves Mint
- olive oil For frying
- Pinch Cracked Pepper
Fry the halloumi in olive oil, black pepper and the honey until the halloumi is nice and crispy about 5 minutes in each side medium heat.
Dice up the silverbeet, melon if you haven't already, cucumber and mint making sure to give the leaves of a mint a good clapping before dicing.
Add the salad ingredients to a bowl and toss together, giving the silverbeet leaves a good massage with your hands to soften them.
Add in the halloumi when it’s done and pour the liquid left in the plan over the salad. You want all that leftover oil and honey in there.
Serve with your favourite glass of Rose or Sauvignon blanc or a boujee uped sparkiling water.
Calories: 198kcal | Carbohydrates: 14.3g | Protein: 8.4g | Fat: 13.1g | Saturated Fat: 6.6g | Cholesterol: 22mg | Sodium: 405mg | Potassium: 342mg | Fiber: 1.3g | Sugar: 11.1g | Calcium: 321mg | Iron: 1mg