Roasted Vegetable and Haloumi Salad

Haloumi is one of my favourite products to cook with at the moment, and I couldn't resist whipping up a light and tasty lunch with it.
This salad makes the most of cheap but totally delicious vegetables, and with a little char-grilled chicken mixed through, there is no lunch more filling and delicious as this.
You can also easily make this in a larger amount on a Sunday night, ready for a week of tasty lunches; in regard to the haloumi, just grill some before you leave to work and add it to your salad, so so easy.
Happy Eating!
Rhi x
This salad makes the most of cheap but totally delicious vegetables, and with a little char-grilled chicken mixed through, there is no lunch more filling and delicious as this.
You can also easily make this in a larger amount on a Sunday night, ready for a week of tasty lunches; in regard to the haloumi, just grill some before you leave to work and add it to your salad, so so easy.
Happy Eating!
Rhi x
You will need (serves 2):
4 chicken tenderloins
1/2 red pepper, roasted and cubed 1/2 purple kumara 1 carrot, peeled 1 large garlic clove, minced 50g Haloumi cheese, cut into slices |
2 cups cooked bulgur wheat
2 tbsp extra virgin olive oil 2 tbsp parsley, finely chopped juice of half a lemon 1 cup baby spinach 1/2 avocado, sliced |
Method:
- Preheat your oven to 200c fan bake. On a chopping board, cut the kumara and carrot into 1cm cubes. Place in a roasting tray with 1tbsp of olive oil. Toss together with the minced garlic and place in the oven until softened, around 25 minutes.
- In a frying pan, cook the chicken tenderloins on a high heat until dark golden in colour and cooked through. Rest for 10 minutes, then chop into pieces.
- In a medium sized bowl, toss together the red pepper, roasted carrot and kumara, bulgur wheat, 1 tbsp olive oil, parsley, lemon juice, baby spinach and chicken.
- Set a small non stick frying pan onto a medium to high heat. Once heated, cook the haloumi slices for 30 seconds to a minute of each side, or until golden in colour.
- Plate up the salad onto two plates, then top with the haloumi slices and enjoy!
Comment Box is loading comments...