HARVEST SALAD WITH KALE, APPLE, BEETROOT AND GRILLED HALLOUMI
serves 2
1 sweet potato, peeled and cut into chunks 1½ tbsp olive oil
50g kale, chopped
100g halloumi, sliced
1 apple, quartered, cored and grated 1 beetroot, cooked, peeled and grated 160g cooked wild rice
50g whole almonds, toasted and chopped sea salt and freshly ground black pepper FOR THE SALAD DRESSING
2 tbsp balsamic vinegar
6 tbsp extra virgin olive oil
½ tsp Dijon mustard
1 Preheat the oven to 180C/gas 4. Put the sweet potato chunks in a roasting tin, toss with 1/2 tablespoon of the olive oil and season with salt and pepper. Roast for 20 minutes.
2 While the potato chunks are roasting, steam the kale for 2 minutes, then drain and roughly chop. Set aside.
3 Place a griddle or frying pan over a medium heat, add the remaining tablespoon of the olive oil and fry the halloumi for 2 minutes on each side.
4 Make the dressing by mixing all the ingredients together in a small bowl. Place the apple, beetroot, roast sweet potato chunks, kale and rice in a large serving bowl. Toss with the dressing, season with salt and pepper, top with the grilled halloumi and scatter over the almonds to serve.