This is a simple yet delicious recipe that can be easily adapted to suit your preferences in line with how much of your allowances you have used that day.
A salad as a meal is something I have had to train my brain to accept. Back in the day, I couldn’t imagine a salad without carbs. My favourite when dining out was to order a caesar salad and consume it with huge chunks of either crusty bread and butter or gorgeous toasted garlic bread. Or, as an alternative, I would order the salad with a side of seasoned fries. I loved it and still do.
With Slimming World, there are ways to balance having the things that you want and still lose weight. But for me, as I mentioned in my FODMAP update post, consuming fewer carbs works best for me. I’m not sure where the original idea came from, but one day I decided that a bacon and halloumi salad might be worth a try and I was not disappointed. Not.At.All. For those of you interested, here is how I make it.
You will need:
Frylight
Bacon
Halloumi (35g is a Healthy Extra A amount) – I used my Healthy A and 6 syns so that I had plenty.
Salad leaves
Cherry or plum tomatoes
Cucumber
Red Pepper
Red Onion or Spring Onion
Optional
Balsamic Vinegar
Firstly, remove all visible fat from the bacon and then grill or fry until crispy.
In the meantime, chop the halloumi into small chunks and fry in Frylight over a medium heat. Turn regularly to avoid burning and fry until any liquid has evaporated and the halloumi surface is golden.
Chop the tomatoes, cucumber, red pepper and onion and then, along with the salad leaves, arrange on a plate.
Sprinkle the halloumi chunks over the salad and then crumble the bacon on top.
Finally, drizzle over a little balsamic vinegar and enjoy.
