Harvest Salad With Kale, Apple, Beetroot & Grilled Halloumi
Serves 2
30 minutes
INGREDIENTS:
1 sweet potato, peeled and cut into chunks
1½ tablespoons olive oil
50g (1¾oz) kale, chopped
100g (3½oz) halloumi, sliced
1 apple, quartered, cored and grated
1 beetroot, cooked, peeled and grated
160g (5¾oz) cooked wild rice
50g (1¾oz) whole almonds, toasted and chopped
sea salt and freshly ground black pepper
Salad dressing
2 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil
½ teaspoon Dijon mustard
METHOD:
1. Pre-heat the oven to 180oC.
2. Toss the sweet potatoes in olive oil and season with sea salt and freshly ground black pepper. Roast for 20 minutes in the pre-heated oven. While the potatoes are roasting steam the kale for two minutes, drain and roughly chop.
3. Place a griddle pan or frying pan over a medium heat, add 1 tablespoon of olive oil and fry the haloumi for two minutes on each side.
4. Make the dressing by mixing all the ingredients together in a small bowl.
5. Place the grated apple, and vegetables in a large mixing bowl. Toss with the dressing, season with sea salt and freshly ground black pepper, and servewith the grilled haloumi on top.
recipe from
Clodagh’s Weeknight Kitchen
