Roasted Vegetable Haloumi Salad
Honestly, what’s not to love about pan fried halloumi mixed with your favourite roasted vegetables?
This salad recipe was born out of a ‘what’s in the fridge and cupboard’ moment and has stayed on the permanent roster.
Ingredients
Two large carrots
One medium sweet potato
Two to three large handfuls of baby spinach (depends how salady you like your salads)
180 grams of haloumi (sliced)
1/4 cup almonds (roughly chopped)
2 tbsp Dijon Mustard
1 1/2 tbsp honey (more if you like it sweet)
2 tbsp Apple cider vinegar
2 tbsp Olive oil (more for roasting)
Salt and pepper to season to taste
Method
Pre-heat oven to 180 degrees celsius.
Chop carrots and sweet potatoes to desired size. I like slightly bigger than bite size pieces so they roast nicely, crispy on the outside, but still soft on the inside. Place in a pan and cover with a dash of olive oil, season with salt and pepper. Cook for around 20-30 minutes or until cooked through and slightly roasted and browned on the outside.
While the vegetables are cooking, we get to everything else so it’s all ready once those vegetables are roasted and delicious.
Place roughly chopped almonds in a dry saucepan or frying pan. Cook over medium heat until you can smell that toasted smell and they get a slight colour to them. Don’t overdo it as they continue to cook once the pan is off the heat. Remove pan from the heat and place almonds to the side.
Cook haloumi over medium heat. Using a non stick pan to keep from these beauties getting stuck. Cook until they have some nice colour on each side. Set haloumi aside.
Using a small whisk, if you have one, mix the mustard, vinegar, honey, oil, and pinch of salt in a small container. Taste this one and adjust to your liking. I prefer mine a little less sweet, if you want more sweetness add another 1/2 tbsp of honey and see how they works. Remember the carrots and sweet potato will be quite sweet as well. Set aside once you’re happy.
Once your vegetables are cooked, place your spinach in a bowl, add all you little bits and pieces in, finishing with the dressing. This salad works really well as meal prep or to take to a get together. You can add everything in and leave the dressing until you’re ready to eat. Or even store everything separate and add to your liking when you’re making your lunch or dinner.
I love this salad as a side to some protein (hello chicken schnitzels) or with some added grains as well.
Enjoy x
