Roast Vegetable and Haloumi Salad

Roast Vegetable and Haloumi Salad

This flavour combination of grilled haloumi and fresh lemon juice is a match made in heaven! This fresh salad is perfect for your next dinner party or barbeque – it goes beautifully with beef, salmon, chicken (or even on it’s own as an appetizer).  So easy, tasty and delicious (and really good for you too!).  Every time I make this there are always fights for seconds and ultimately there is nothing left on the platter!  I hope you enjoy :)

Roast Vegetable and Haloumi Salad

What you will need:

  • 1 small or 1/2 a large eggplant (aubergine)
  • 3 Roma Tomatoes
  • 2 Zucchinis (courgettes)
  • Rocket (arugula) (or rocket and baby spinach mix)
  • Haloumi
  • 1/4 cup roasted pine nuts.
  • A large handful of fresh parsley leaves to garnish

For the Marinade

  • 1/4 cup olive oil
  • 1 teaspoon sweet paprika
  • Juice of half a lemon
  • Salt and pepper to taste

For the Dressing:

  • Juice of 1 lemon
  • 2 tablespoons Olive Oil
  • Salt and Pepper
  • 1/2 teaspoon sweet paprika

How to pull it together:

Preheat oven to 180 degrees Celsius (or 350 degrees Fahrenheit)

Cut the vegetables into wedges (I quarter the tomatoes lengthwise, the zucchinis I cut in half lengthwise and quarter, and I chop the eggplant into approx 3 inch wedges).

Lay out the vegetables on a baking tray and brush with the marinade (I like to cook the tomatoes on a separate tray to the other veggies) and cook for about 30 – 40 mins or until well roasted.

On a serving platter lay out the rocket (arugula). Place the vegetables  on top.

When ready to serve your salad, heat some olive oil or coconut oil in a pan (if you want those delicious looking grill lines use a griddle pan) and fry the haloumi until it’s golden brown.  Place on top of the vegetables and sprinkle with the toasted pine nuts and parsley.

Drizzle with the lemon and paprika dressing and serve.

Roast Pumpkin and Chickpea Salad

Roast Pumpkin and Chickpea Salad

Here is a new delicious and fresh salad which is full of flavour and nutrients!  We have had it with some pan fried salmon for an easy mid week dinner (and leftovers were perfect for lunch the next day) or it goes beautifully with a curry.  I have a feeling we will be seeing a lot of this one in our house this summer :).

Roast Pumpkin and Chickpea Salad

What you will need:

  • About 1kg (2 pounds) of diced pumpkin
  • Olive oil
  • 2 teaspoons ground coriander
  • 2 teasoons ground cumin
  • 1 400g can (14 oz) of chickpeas (preferably organic and salt free)
  • 6 shallots (scallions) chopped
  • 1 large lemon juiced and rind grated
  • 1/2 cup coriander leaves (cilantro) roughly chopped
  • 1/4 cup pine nuts (dry roasted)
  • 1/4 cup chopped feta
  • 1 cup chopped green beans
  • salt and pepper

How to pull it together:

Line a large roasting tray with baking paper and turn on oven to 200 degrees celcius (390 degrees Fahrenheit).

In a large bowl mix the pumpkin with 2 tablespoons of olive oil, 2 teaspoons ground coriander and 2 teaspoons of cumin.  Season with sea salt and cracked pepper and toss to mix so that the spices coat the pumpkin.

Lay the pumpkin out on the baking tray (keep the remaining marinade in the bowl) and put in the oven for 20 minutes.

Meanwhile, drain and rinse the chickpeas.  Place them in the same bowl as the pumpkin and toss to coat.

After the pumpkin has been roasting for 20 minutes, add the chickpeas to the tray and roast for a further 10 minutes.

In a jar or a bowl mix/whisk together 2 tablespoons olive oil, lemon juice and lemon rind, salt and pepper.

Steam the green beans for 2 minutes (or blanch them in boiling water for 2 minutes).  Drain.

In a large bowl add the roasted pumpkin, chickpeas, 1/2 of the chopped shallots, beans, coriander, feta and dressing and toss gently to combine.  Top with remainder of shallots and pine nuts and serve.

Enjoy XX

 

Zesty Salsa

Zesty Salsa

It’s so quick and easy to whip up a tasty little salsa and makes such a refreshing change to steamed veggies or a green salad.  Don’t be restricted what I’ve used here – you can use what you’ve got in the fridge, some organic corn kernels would be nice here too.  We enjoyed this with salmon but would be delicious with chicken or steak.  It is the perfect accompaniment to my chicken schnitzel (recipe here).  I had the leftovers with a little bit (1/2 cup) of brown rice and a tin of tuna for lunch the next day – was really yummy!

Zesty Salsa

(serves 2-4 as a side dish)

What you will need:

  • 1 Avocado diced
  • 1 cucumber peeled and diced
  • A handful of button mushrooms diced
  • 1/2 red capsicum diced
  • 1 green chilli (seeded) finely chopped
  • 1 roma tomato or a few cherry tomatoes diced
  • 1/4 red onion finely chopped
  • About a 1/4 cup of fresh Coriander leaves (cilantro)

For the dressing:

  • The juice of 1-2 limes (depending on your taste)
  • 1/4 cup olive oil
  • Sea salt and freshly cracked pepper

How to pull it all together:

Shake or whisk all the dressing ingredents together.  Combine the chopped up veggies into a bowl.  Gently toss the veggies with the dressing and serve!

 

 

Eggplant, Rocket (Arugula) and Pine Nut Salad with Yoghurt and Tahini Dressing

Eggplant, Rocket (Arugula) and Pine Nut Salad with Yoghurt and Tahini Dressing

Here is a wonderful light and healthy salad/side dish.  We have had this to accompany a barbecue or alongside a roast chicken instead of the usual roast veggies.  It is simple and quick to prepare, tastes delicious and looks so beautiful!

Eggplant, Rocket (Arugula) and Pine Nut Salad with Yoghurt and Tahini Dressing

(serves 4 as a side dish)

What you will need:

  • 2 eggplants (aubergines)
  • 1 1/2 teaspoons Sumac
  • 2 tablespoons olive oil
  • 1 crushed garlic clove (or 1 teaspoon good quality organic minced garlic)
  • Sea salt and cracked pepper
  • A few handfuls of baby rocket (arugula)
  • 2 tablespoons parsley leaves (I use flat leaf parsley)
  • 1/3 cup pine nuts (toasted)

Dressing:

  • 1/2 cup greek yoghurt
  • 1 tablespoon tahini
  • 3 tablespoons water
  • Juice of 1/2 lemon (or more if you prefer)
  • 1/2 teaspoon sumac
  • salt and pepper

How to pull it together:

Slice the eggplants lengthwise about 1 cm (1/4 inch) thick.  (I got about 4-5 per eggplant).  Sprinkle liberally with some sea salt and let sit for about 10 minutes.  You will see the salt will draw out the juices from the eggplant.  Wipe the salt and these juices off with a paper towel.

With a sharp knife score the eggplant diagonally.

Mix together the sumac, olive oil, garlic and a little salt and pepper.  Brush over the scored eggplant.  Bake in a moderate oven (180 degrees Celsius or 350 degrees Fahrenheit) for about 30-40 minutes or until cooked to your liking.

In the meantime, whisk or shake together the ingredients for the dressing.

Once the eggplant is cooked, lay the slices out on your serving platter.  Top with rocket (arugula) and parsley and pour the dressing over.  Sprinkle with pine nuts and serve!

Enjoy X

 

Quinoa, Kale and Haloumi Salad

Quinoa, Kale and Haloumi Salad

I really don’t need to say much about this recipe – the simplicity of these amazing and nutritious ingredients really speak for themselves.  It’s a great one to serve at a BBQ or to make up at the beginning of the week for lunches.  It’s seriously tasty!

Quinoa, Kale and Haloumi Salad – serves 4

What you will need:

2 1/2 cups cooked quinoa – I have used both white and red with this recipe  – it depends what kind of mood you’re in really …

1/2 – 1 bag of baby kale

500 grams haloumi (thinly sliced)

1/2 cup flat parsley leaves (optional)

For the dressing:

  • 3 tablespoons lemon juice
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon sweet, smokey paprika
  • Sea salt and freshly cracked black pepper

In a jar shake up the lemon juice,  paprika and olive oil with some sea salt and freshly cracked pepper.  (you may wish to play around with this according to your taste)

How to pull it together:

Cook up your quinoa by bringing 1 1/2 cups of quinoa and 3 cups of water to a boil.  Once boiling turn the heat down to a simmer, cover the pot and let simmer for 15 minutes.  To add flavour you could add some lemon zest or a squeeze of lemon juice if you like.  You might also like to cook your quinoa in chicken stock rather than water – I haven’t tried this but it sounds delicious!

While the quinoa is cooking, brush the haloumi with a little olive oil and cook in a hot pan until golden.

Once the quinoa is cooked, toss through the baby kale and parsley with the dressing until well combined.  Top with the golden slices of haloumi and serve.

Enjoy!

 

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