Megan McKenna's Greek Salad | Florette Salad | Make it unFloretteable

Prep
30 mins

Cooking Time

Cooking
60 mins

Serves 2

Mixed

Ingredients

Serves: 2

Florette Mixed salad

2 stems celery

2 peppers

1 red onion

1 tin of tomatoes

1/2 cup of rice

1 chicken stock

Cucumber

Fresh tomato

Halloumi

White wine vinegar

Lemon

Olive oil

Honey

Salt & pepper

Oregano

Paprika

1/4 Dijon mustard

1 tablespoon white wine vinegar

Method

Dice celery, 1/2 onion, and 1/2 pepper, then add into a pan with olive oil and garlic, 1 teaspoon.
Stir for 5 minutes the add your tinned tomatoes , 1 teaspoon oregano, 1 teaspoon paprika, 1/2 cup of rice and stock with4 tablespoons water.
Turn down heat let it simmer for 5.
Season well
Stuff your other pepper & add to baking tray
Slice the other half of your onion and add into your baking tray with a full garlic, chop the head off.
Roast all together for an hour at 190 degrees or until the rice is cooked! All ovens are different.
Slice your halloumi and fry on a medium heat and when it’s nearly ready and golden, add your honey. Turn until a light a crisp.
To make the dressing, add 50ml olive oil, 1 whole juiced lemon, Dijon & white wine vinegar roasted garlic and whisk.
Cut up your cucumber and tomato and add onto your Florette salad.
Pour your dressing over and enjoy!

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