What did the cheese say when it looked in the mirror? “Hallou-mi!” This salad though, it’s no joke. In fact it’s seriously lovely… It’s about as easy as dinner comes too, so when you’re ready for a super summer supper and a glass of cold white wine this is for you… Full of allotment bounty and wholefood nourishment… If you’re not buzzing with vitality (and a sense of virtuousness) afterwards then… well, pop to a yoga class instead!!
Ingredients (serves 2):
A bed of mixed watercress, spinach and rocked (around 2 large handfuls)
2 good handfuls of fresh, shelled, green peas
4 roast new potatoes (halved or quartered depending on their size)
2 handfuls steamed green beans
2 flat peaches, cubed
6 slices halloumi
1 beetroot, cubed
1 tbsp olive oil,
1tbsp lemon juice
1 tbsp agave nectar
1 sprig fresh rosemary
1) Pre-heat the oven to 180C. Cut the potatoes and beetroot in to halves or quarters, drizzle with olive oil and a pinch of sea-salt, add a sprig of fresh rosemary and roast for around 25 minutes, or until golden and soft through.
2) Bring a pan of water to the boil, top, tail and halve the green beans. s=Steam or simmer in the pan for around 5-7 minutes or until cooked through.
3) Heat a griddle pan with a dash of olive oil. Slice the halloumi and cube the peaches. Add to the hot pan and brown either side, which takes around 2-3 minutes.
4) Add the olive oil, lemon juice and agave nectar to a cup or jug. Whisk until combined.
5) Place the green beans on top of the salad leaves, followed by the potatoes and beetroot, halloumi, peaches and then peas. Drizzle with the salad dressing and serve immediately!
As always, its great to hear your feedback… Let me know how you get on, and any suggestions you have! In the mean time if you’re on social media I’d love to connect… Come and find me at the links below: