INGREDIENTS

For the Tzatziki Dressing

1/4 cup plain Greek yogurt
2 tbsp finely crumbled feta cheese
1/2 tsp lemon zest
2 tbsp lemon juice
1 tbsp Wholesome Allulose Liquid Sweetener
1 tbsp olive oil
1 tbsp fresh mint, finely chopped
1 tbsp fresh parsley, finely chopped
1 clove garlic, minced
1 pinch each salt & pepper

For the Salad

1 tbsp Wholesome Allulose Liquid Sweetener
1 tbsp olive oil
1 tbsp lemon juice
1 clove garlic, minced
1/4 tsp each dried oregano & pepper
1 pinch salt
5 oz halloumi cheese, cut lengthwise into 1/2-inch slices
4 cups baby spinach
1 cup cooked quinoa
1/2 cup black olives
1 tomato, cut into wedges
1 baby cucumber, chopped
1/4 cup thinly sliced red onion

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INSTRUCTIONS

Tzatziki Dressing: Whisk together yogurt, feta, lemon zest, lemon juice, Allulose Liquid Sweetener, oil, mint, parsley, garlic, salt and pepper.

Salad: Preheat grill to medium-high heat; grease grate well.

For the marinade:  Stir together Allulose Liquid Sweetener, olive oil, lemon juice, garlic, oregano, salt and pepper;

Toss marinade with halloumi. Grill for 2 to 3 minutes per side or until well marked.

Divide spinach between 2 bowls. Top with grilled halloumi, quinoa, olives, tomato, cucumber and red onion.

Drizzle dressing over top.

Tip: Alternatively, broil marinated halloumi on foil-lined baking sheet for 2 to 3 minutes or until golden brown.

Makes: 2 Servings

Nutrition Facts

Per 1 bowl, Calories 640, Fat 43g, Saturated Fat 17g, Cholesterol 65mg, Sodium 1300mg, Carbohydrate 36g, Fiber 7g, Sugars 6g, Protein 27g