Sooo Super Salad

This salad is sooo super that I didn’t think it needed another name! I have to give credit to my husband for this one.  It’s sooo incredibly delicious and moreish and packed full of goodness, it really is a super salad.  My husband is an awesome cook and always brings something interesting to the table. He’s a bit of a legend among friends for his vegetarian feasts, even our most carnivorous of friends always delight at his offerings.  I think his trick is that he doesn’t cook meals that are excluding meat, he makes dishes that are the main attraction, nothing substituted. But that’s enough about him, this blog is about me 😉

This recipe serves two, per portion this comes in at around 455 cals, suitable if you’re looking for one meal for the bulk of your fast day allowance, or eating on a ‘slow’ day.  If you drop the Halloumi the salad comes to around 215 cals and still tastes delicious.

Recipe: serves 2;  calories per serving: 448 (or 265 without halloumi); Feast rating: 5 (1 = left me empty, 5 = full to the brim)

ingredients:

  • 125g Quinoa  – we like Merchant Gourmet’s ready to eat Red & White Quinoa (126 cal)
  • 2 handfuls of mixed salad leaves or spinach leaves
  • 20 cherry tomatoes halved
  • 2 spring onions thinly sliced
  • 1 x red pepper chopped chunky pieces
  • 4 small beetroots chopped (we use ready prepared)
  • 1 tbl White Wine Vinegar
  • half a lemon juiced
  • 1-2 teaspoons of rapeseed oil
  • 4 teaspoons mixed seeds such as sunflower, pumpkin, sesame seeds, pinenuts
  • 150g light halloumi cut to approx 2cm squares. optional
  • pinch flaked sea salt

Method:

  • add a layer of the salad leaves to each bowl
  • in a seperate bowl add chopped peppers, tomatoes, spring onions, beetroot, and quinoa along with vinegar, oil and lemon juice.  Mix through and then layer on top of the salad leaves
  • fry halloumi in small amount of oil for a few minutes on moderate heat until just golden
  • add to pan mixed seeds to warm through for 1 minute
  • add halloumi and seeds to the rest of the salad. Sprinkle with pinch of sea salt to taste
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