2handfuls bull's blood salad leavesthis is a type of leave from beetroot. Usually from seed
100ghalloumi
50gtomberriesvery small yellow variety of tomatoes. Use any other tomato you want!
1tablespoonhoney
1tablespoonrock chivesthe baby chives...
2tablespoonsalmond slivers
dressing of your choiceI used our own mango vinegar with just a tiny splash of olive oil, pepper and salt
Instructions
Cut slices from the halloumi and cut those again in cubes. I like them medium sized but you can always make them as large or as big as you want.
Heat a small layer of sunflower oil in a frying pan and once the oil is hot, quickly fry the halloumi until golden brown. Be careful as it does tend to spatter. Leave to drain on paper towels
Wash the salad leaves and put them on a plate with the tomberries.
Heat a frying pan and toast the almonds quickly until golden. Add a tablespoon of honey and stir making sure all almonds are covered. keep an eye on it, as it will burn easily.
Once the halloumi is slightly cooled, distribute over the salad leaves, add the almonds and the rock chives on top. Sprinkle some of the dressing on top of the salad and enjoy!