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  • Writer's pictureKatie Moore


Updated: May 18, 2023

When you want all the goodness of a salad but looking for something with a bit more ooomph.
The Power Salad

This salad has got so much texture from the crunch of the almonds to the softness of the sweet potato. It is packed with antioxidants, protein + slow releasing carbs to power you through the day.

You can prepare in advance, just store the "main" salad in a separate container to the leaves and the dressing in a jar.

This recipe serves 2.



  • 8 small florets blanched broccoli

  • 1/2 sweet potato cut in to cubes + roasted

  • 100g halloumi cut into cubes + grilled

  • 1/2 red pepper cut into slices

  • small handful almonds chopped

  • bag rocket

  • Dressing (1tbsp balsamic vinegar, 3 tbsp extra virgin oil, pinch salt)

Step 1: Preparation

Sweet potato: spread the sweet potato cubes on a roasting sheet, drizzle them in oil + pop into a 180c oven for about 30mins.

Almonds: just before the sweet potatoes are cooked you can make space on the tray to warm the almonds through so that they roast + release their flavour.

Broccoli: Cut the broccoli into bite sized florets, blanch in a pan boiling water for 3 mins then pour into a colander or sieve, run under cold water to refresh, then leave to drain thoroughly. NO ONE wants soggy broccoli.

Halloumi: In a dry pan (no oil) add the halloumi cubes + keep tossing until they take on a golden colour.

Dressing: in a jam jar pour all the ingredients + give a good shake, this can be doubled up + stored in the fridge for a week.

Step 2: Mixing

In a large mixing bowl add all the ingredients prepared ingredients. Pour over enough dressing so all the vegetables, nuts + cheese are coated.

Step 3: Serve

Add a good handful of rocket to each plate then divide the salad between.


Chefs Notes:

Instead of halloumi you could use feta or mozzarella, you can also substitute the nuts for cashews or walnuts.

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