Perfect for meat free Monday, this salad will keep you satisfied for hours
When I decided to focus on this business full time and leave my corporate job, hubby suggested a couple of meat free meals each week to reduce our grocery bill. This has proven to be a bit of a challenge as hubby isn't a cheese eater and a lot of keto meals I come up with include cheese for protein! Thankfully my cheese hater actually loves haloumi though and this meal turned out to be a bit of a winner.
Pumpkin is quite high in carbs so feel free to reduce the amount to suit your macro requirements. Butternut pumpkin is very high in sugars and not keto friendly, so opt for Kent pumpkin which is lower in carbs.
For a diary free version, simply swap the haloumi for hard boiled eggs.
Preheat oven to 200°
Toss sliced pumpkin in olive oil and tamari
Lay pumpkin slices on a baking tray and sprinkle with sesame seeds
Bake for 30mins or until soft.
With 5-10 mins left on the clock for the pumpkin, start getting the rest of the salad ready
Blanch the broccoli, slice the cucumber and almonds, peel and halve the avocado
Lightly spray a small fry pan with olive oil and place over a medium heat. Cook haloumi for 2-3mins each side until brown.
Place spinach leaves in bowls, top each bowl with a quarter of the cucumber, avocado, a slice of pumpkin, 3 haloumi slices and a sprinkle of almonds. Drizzle half a tablespoon of aioli over each piece of pumpkin.
Serve immediately and enjoy.
- Amount Per Serving
- Calories 378
- % Daily Value *
- Total Fat 30.6g48%
- Saturated Fat 8g40%
- Sodium 140mg6%
- Net Carbohydrate 8.2g3%
- Protein 14.5g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.