Salad supreme

Eat the rain­bow with these light but nu­tri­ent-packed su­per sal­ads

Nadia - - CONTENTS -

Eat the rain­bow with nu­tri­ent-packed sal­ads from Na­dia’s new cook­book

With spring hang­ing in the air in all its warm glory, the crav­ing for com­fort food be­gins to leave us as we turn to lighter op­tions. These salad recipes from Na­dia’s new cook­book, Let’s Eat!, pro­vide those perfect, light-yet-sat­is­fy­ing meals for the sea­son ahead.

Bal­samic-glazed pump­kin, date & haloumi quinoa salad

Ready in 1 hour | Serves 4-6 as a side salad |

ROAST PUMP­KIN 500g pump­kin or butternut (skin on), cut into 2cm chunks 2 Tbsp bal­samic vine­gar 1 Tbsp olive oil 1 Tbsp liq­uid honey QUINOA SALAD 1 cup quinoa 1½ cups wa­ter 2 avo­ca­dos (firm ripe), sliced 1 pun­net (about 250g) cherry toma­toes, halved 1 cup seed­less grapes, halved 6-8 med­jool dates, stones re­moved, chopped 1 hand­ful baby spinach or rocket ¾ cup chopped flat-leaf pars­ley HALOUMI Olive oil for cook­ing 200g haloumi, sliced 5mm thick DRESS­ING 3 Tbsp red wine vine­gar 1 Tbsp whole­grain mus­tard* Juice 1 lemon 1 Tbsp liq­uid honey 3 Tbsp ex­tra vir­gin olive oil

1 Pre­heat oven to 200°C. Line an oven tray with bak­ing pa­per.

2 Toss the pump­kin with bal­samic vine­gar, olive oil and honey in the pre­pared tray. Roast un­til slightly caramelised, 20-25 min­utes.

3 Mean­while, cook the quinoa. Com­bine quinoa and wa­ter (with a pinch of salt) in a medium-sized pot and bring to the boil. As soon as it boils, cover with a tight-fit­ting lid and re­duce to low­est heat to cook for 15 min­utes. Re­move from heat and leave to steam, still cov­ered, for 10 min­utes.

4 Fluff up quinoa grains with a fork and toss with roast pump­kin and re­main­ing quinoa salad in­gre­di­ents. Sea­son to taste with salt and pep­per.

5 Heat a driz­zle of oil in a fry­ing pan on medium heat and cook haloumi slices for 1-2 min­utes on each side un­til golden brown, and melted on the inside. Mix all dress­ing in­gre­di­ents to­gether and toss with quinoa salad.

6 To serve, di­vide quinoa salad be­tween bowls and top with slices of cooked haloumi.

As­para­gus, ku­mara, wal­nut & parme­san salad. See over the page for recipe.

Bal­samic-glazed pump­kin, date & haloumi quinoa salad.

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