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oil, such as Gefen Canola Oil, for sautéing
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/3 each red, green, and yellow bell peppers, thinly sliced
1 cup thinly sliced mushrooms
8 cubes halloumi cheese
6 ounces (170 grams) fresh greens
1 cup cherry tomatoes, halved
1 small parsnip, shaved into ribbons
sweet sauce, for drizzling
Heat oil in a sauté pan and add garlic, peppers, and mushrooms. Cook until the vegetables soften but still retain some crunch. Remove from the pan and set aside.
Add more oil to the pan and fry the haloumi cubes until golden on all sides. Remove and set aside.
In the same pan, fry the parsnip ribbons until crispy and browned.
To assemble the salad, start with a bed of greens, layer the sautéed vegetables, add the tomatoes and haloumi cubes, and top with crispy parsnip ribbons. Drizzle generously with sweet sauce.
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