“Roast and Serve Salad” – Sweet Potato & Halloumi

by Lou Robbie

This is such a great way to make and serve salad this summer. Your choice of roast veggies, chickpeas, halloumi and seeds on a tray then on the same tray toss through green leaves and dressing and serve into a big salad bowl! I think these roast and serve salads will be very popular this summer.

You can roast up any root veg you have in your veg box, parsnip, carrot, beets, even potatoes, cauliflower or broccoli, add some cheese if you wish and a delicious dressing to finish.

Will you try it? Let us know.

Lou x

Ingredients

  • 1 large or 3 small sweet potatoes, peeled and diced
  • 1 yellow bell pepper, washed and diced
  • 1 red onion, peeled and diced
  • 1 x 400g tin chickpeas, drained
  • salt, pepper, oil
  • 1 pack halloumi (225g), diced
  • 1/2 cup pumpkin seeds (70g)
  • 50g spinach/rocket or lettuce leaves

For the dressing

  • juice 1/2 orange
  • juice 1/2 lemon
  • 1/4 cup olive oil
  • 1 heaped teaspoon mustard
  • 1 teaspoon maple syrup
  • small pinch salt

Method:

  • Step 1: Preheat the oven 180ºC fan. Line a large baking tray with parchment paper. Put the sweet potato, chickpeas, red onion and diced pepper on the tray. Drizzle with salt, pepper and oil, shake or rub to coat everything. Roast in the oven for 20 minutes, checking half way through. After this time add the diced halloumi and roast for a further 15-20 minutes.
  • Step 2: Put the pumpkin seeds on a separate tray and toast in the oven, along with the veg, for about 10 minutes, check half way through- they may need more or less time.
  • Step 3:Make the dressing, add all the ingredients except the oil to a bowl, whisk well, then slowly pour the oil in while whisking to emulsify the dressing. Taste it and adjust if needed.
  • Step 4: Let the veg cool for 20 minutes then top with the green leaves, pour over the dressing, gently toss together. Lift the parchment paper and tip into a serving dish.
  • Enjoy!

Roast Pumpkin, Kale & Feta Salad w/ Roast Garlic Dressing

by Lou Robbie

You can have your Pumpkin and Eat it!! Pumpkins are not just for decoration around Halloween they are sweet, earthy and delicious to eat. The skin is edible too, just wash them well and slice into thin wedges. You can make this salad with butternut squash too if you wish, it will be equally delicious.

Salads are not exclusive to the warmer months. We like to serve the pumpkin and roast red onions warm from the oven with shredded kale and crumbled feta. Pomegranate is recommended for colour and pops of sweet and sourness.

Organic ingredients are “Better for you and Better for our Planet”.

Lou 🙂

Ingredients: serves 4

  • 1 small pumpkin, chopped deseeded, sliced into wedges
  • 1 medium red onion, sliced into wedges
  • pinch salt/pepper/paprika

For the dressing

  • 1 bulb of garlic – roasted until soft
  • 1 tablespoon light tahini
  • 100ml neutral oil
  • 1 tablespoon cider vinegar
  • salt and pepper

To finish

  • 1/2 pomegranate, deseeded
  • 100g kale, washed, stripped off the stalk & very finely chopped
  • 180g feta- sheep’s cheese feta used here
  • 1/2 tin chickpeas – drained (200g)
  • 2 tablespoons toasted pumpkin seeds

Method:

Step 1: Preheat the oven 180ºC. Prepare the garlic bulb, chop off the top of the bulb to expose the cloves. Put the pumpkin wedges, red onion wedges and garlic bulb on a baking tray. Sprinkle with salt, pepper and a bit of paprika drizzle with oil, rub the veg to coat in the oil and seasoning. Roast veggies for 30 minutes. the garlic may take 10 minutes longer.

Step 2: Add the finely chopped kale to a mixing bowl, drizzle with a small amount of olive oil, season with salt and pepper and massage with your hands to tenderise.

Step 3: To make the dressing add the soft roasted garlic to a small blender along with the tahini, oil, cider vinegar, salt and pepper. Blend until completely smooth. Taste and adjust if needed.

Step 4: Build the salad. Add the kale to a big serving plate, top with the chickpeas, layer on the roast pumpkin, red onion, break over the feta. Roll the pomegranate to loosen the seeds, with a wooden spoon to dislodge the seeds and scatter over the salad. Sprinkle with pumpkin seeds and top with the roast garlic dressing.