Skip to main content

Rainbow salad with haloumi

 If you are looking for a salad packed with goodness, and full of delicious and colourful ingredients (and there is a saying that the more colourful your meal, the healthier it is) then this is a salad for you. Topped with crispy-on-the-outside, oozy-on-the-inside haloumi it stands on its own as a vegetarian lunch, or a wonderful accompaniment to some grilled lamb or chicken. The dressing is quite sharp and tangy to contrast with the saltiness of the haloumi and adds zing and a little bit of heat to the whole salad.

Ingredients: (Serves 4-6)

  • 120 g mixed salad leaves
  • 1 each of medium-sized red, yellow and green capsicums
  • 2 carrots
  • 1 medium-sized fresh beetroot
  • 250 g mixed cherry tomatoes
  • 2 cobs fresh corn
  • handful fresh flat-leaf parsley
  • 1 small bunch chives
  • 1/3 cup pepitas
  • 1/2 cup pecan nuts
  • 180 -200 g block of haloumi
  • 3 tablespoons extra virgin olive oil
  • juice of 1 large lemon
  • 2 teaspoons capers
  • 1/2 teaspoon chilli flakes
  • sea salt and black pepper

Heat oven to 180 C. Place the pepitas and pecans on a baking tray and bake for 10 minutes until they smell toasty and are satisfyingly crunchy. Take out of the oven and set aside to cool. Dice capsicums into 1 cm square pieces. Peel carrots and julienne. Peel beetroot and julienne. Keep the beetroot separate from the other ingredients so its rich purple juice doesn’t stain the other ingredients. Cut the tomatoes into halves. Using a sharp knife cut the kernels off the corn cobs. Roughly chop the parsley and snip the chives. Make the dressing. Place 2 1/2 tablespoons olive oil, the lemon juice, capers and chilli flakes in a small glass jar with a lid. Shake well and then season to taste with sea salt and black pepper. When ready to serve, toss all the salad ingredients together and place in a serving dish. Heat a non-stick pan over medium heat and add the remaining olive oil. Cut the haloumi into 8 pieces and pan fry until golden. Place the haloumi on the salad, pour over the dressing and serve immediately.

Comments

Post a Comment

Popular posts from this blog

Fajeto

  Fajeto / Mango  kadhi This is authentic  Gujarati  dish. We made this specially during mango season. This can be made from left over mango liquid we get from washing up of mango skin and stone while making  aam   ras . You can also use mango pulp and mix it with water. Ingredients: Mango pulp: 1/2 cup Water: 1 cup Green chillies: 2-3 Ginger: 1inch Yogurt: 1/4 cup Gram flour/  Besan : 1 table spoon Jaggery : 1-2inch (depending on your taste) Taste to taste Red chili powder: 1 tea spoon Turmeric powder:1/2 tea spoon For tempering /  tadka : Mustard seeds: 1/2 tea spoon Cloves: 2-3 Curry leaves: handful Asafoetida : 1/4 tea spoon Oil: 1 table spoon Preparation: Mix pulp and water together. Add Chili and ginger paste to it. Mix yogurt, gram flour and  jaggary  together and blend it. Mix mango pulp with yogurt mix and add salt, red chili, turmeric and heat it on low flame. While the mixture boils, prepare for tempering. Add 1 table spoon of...
Post a Comment
Read more

Veg pulao

  Veg pulao is always a treat to eat. It is very easy to make and tastes yummy. You can be as creative as you want and add more veggies. Try this recipe. Easy to carry in lunch box. Good to take some in summer garden picnic. I remember when I was a kid my mom and auntie will prepare veg pulao and curd for one day picnic and we will enjoy it at the beaches or river in Goa during school holidays. Oh I miss those carefree days :(. Ingredients: Green beans: 1 cup Green peas: 1/2 cup Green chili:3-4 Onion: 1 medium Tomato: 1 medium Garlic: 2 cloves Turmeric: 1 tea spoon Cumin seeds: 1 tea spoon Cinnamon stick: 1 inch Black pepper: 4-5 Dried bay leaf: 1 Star anise: 1 Salt to taste Garam masala: 1 tea spoon Oil: 1/2 table spoon Ghee/clarified butter: 1/2 table spoon Basmati rice: 1.5 cups Coriander for garnish Preparation: Clean, wash and cut green beans in 2 cm long pieces. Boil it in hot water until soft along with green peas. Peel and long chop onions in 2 cm long pieces. Wash and chop...
Post a Comment
Read more

Black Forest Cake

  Black forest cake is the most famous cake of all. It has many versions and following is my version of cake and also it is  eggless recipe for black forest cake . Try it and you will love it. Ingredients: Chocolate cake (250gm plain flour, 100 gm butter, 400gm condense milk, 5gm baking soda, 2.5gm soda bicarbonate, 250ml of coke, 1 tea spoon of salt, 1 table spoon vanilla essence, 4 table spoon coca powder, 2 table spoon drinking chocolate. Mix all wet ingredients butter and condense milk together then all dry ingredients and later coke and vanilla mix well. Bake on preheat oven on 180degree for 15-20minutes until the knife comes out clean.) Double cream: 350gm Icing sugar: 100 gm Vanilla essence: 1 table spoon Brandy: 4 tbs (optional) Powdered sugar: 4 table spoon Cherries: 200gm Cherries to decorate: 5-10 Dark chocolate bar to decorate Preparation: Bake the chocolate cake and let it cool down for minimum 3hours. Cut the cake into equal size piece for layering. De-seed cherr...
Post a Comment
Read more