Having a meat free meal, even if you’re not vegetarian, can be a delicious, nutritious treat.
Building a meal around vegetables is a sure fire way to optimise your intake of nutrients and fibre. Plus, it is so wonderful to eat pure, fresh foods, singing with flavour and minimally processed.
My roast vegetable and holoumi salad combines sweet, satisfying root vegetables, fresh spinach, cherry tomatoes and vitamin C rich red capsicum with pan fried haloumi cheese, a firm, “squeaky” white cheese, originally from Cyprus.
Haloumi is quite unique as it holds its shape when grilled or fried.
Its salty, feta like taste pairs beautifully with vegetables and salad.
I selected white potato, sweet potato, pumpkin and carrots, sliced them into wedges and pieces and then have them a toss around in some olive oil.
They then went into a hot oven until almost ready. At this stage, I tossed in some red capsicum wedges and whole cherry tomatoes.
When the veggies were all slightly charred on the edges, I took the tray out of the oven and placed (quite a lot of) baby spinach leaves on top. They wilt just perfectly in the residual heat.
Slices of haloumi were quickly seared on the char grill, sprinkled with lemon juice and set aside.
The easiest way to toss and shuffle your spinach and roast veggie mix is to get a fish slice/egg flip and slide it along the bottom of the pan, flipping up the mix as you go.
Now make a seasons and drizzle it over your still warm mix.
I used a mix of;
»»a little olive oil
»»pink Murray River salt flakes
»»freshly ground pepper
»»a pinch of native thyme
Gently tip, using your egg flip to help, onto your serving platter.
Add your grilled haloumi and garnish with roughly chopped, flat leaf parsley.
I served my salad with oven baked garlic and bush tomato pita crisps.
I hope you enjoy my roast vegetable and haloumi salad.