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