| Cut carrots and beets into slices. |
| Clean the spinach. |
| Cut the Brussels sprouts in half. |
| Toss the garlic, carrots, brussels sprouts and spinach in a skillet and let cool. |
| Put the fried vegetables in a bowl and mix them with olive oil, lemon and salt. |
| Add the finely chopped cabbage, watercress and young radish. |
| Grill the halloumi cheese on both sides in a skillet and serve over the salad. |
Nutritional values:
| Carbohydrate | Protein | Fat | Calories | |
|---|---|---|---|---|
| 1 carrot | 3.8 | 0.3 | 0.1 | 16 |
| 1 red carrot | 3.8 | 0.3 | 0.1 | 16 |
| 1 red beet | 5.1 | 0.7 | – | 24 |
| 1 small radish | 0.2 | 0.1 | 0.1 | 1 |
| 1 cup of spinach | 1.1 | 0.9 | 0.1 | 7 |
| 5-6 brussels sprouts | 5.8 | 1.3 | 0.1 | 25 |
| 1 slice of chopped red cabbage | 1.7 | 0.3 | 0.1 | 7 |
| 3 sticks of watercress | 0.4 | 0.3 | 0.1 | 3 |
| 3 slices of halloumi cheese, 50g | 2 | 11.5 | 9 | 135 |
| 1 tablespoon of olive oil | – | – | 15 | 135 |
| ½ lemon | 2.7 | 0.3 | 0.1 | 8 |
| 1 clove of garlic | 1 | – | 0.1 | 4 |
| salt | – | – | – | – |