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