THE POWER SALAD RECIPE
Updated: May 18
When you want all the goodness of a salad but looking for something with a bit more ooomph.
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.
INGREDIENTS
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.