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

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!

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