For those in search of a salad brimming with health benefits, featuring a delightful array of vibrant ingredients (and it’s often said that a more colorful plate signifies better health), this salad is just what you need. Adorned with crispy-on-the-outside, gooey-on-the-inside haloumi, it can be enjoyed as a standalone vegetarian lunch or as a splendid side dish alongside grilled lamb or chicken. The dressing offers a sharp, tangy flavor that perfectly balances the saltiness of the haloumi, infusing the whole salad with a lively kick and a hint of heat.
Ingredients: (Serves 4-6)
- 120 g mixed salad leaves
- 1 each of medium-sized red, yellow and green capsicums
- 2 carrots
- 1 medium-sized fresh beetroot
- 250 g mixed cherry tomatoes
- 2 cobs fresh corn
- handful fresh flat-leaf parsley
- 1 small bunch chives
- 1/3 cup pepitas
- 1/2 cup pecan nuts
- 180 -200 g block of haloumi
- 3 tablespoons extra virgin olive oil
- juice of 1 large lemon
- 2 teaspoons capers
- 1/2 teaspoon chilli flakes
- sea salt and black pepper
Preheat the oven to 180 C. Spread the pepitas and pecans on a baking sheet and bake for 10 minutes, or until they are aromatic and deliciously crunchy. Remove from the oven and allow to cool. Chop the capsicums into 1 cm square pieces. Peel the carrots and cut them into julienne strips. Peel and julienne the beetroot separately to avoid staining the other ingredients with its deep purple juice. Halve the tomatoes. Using a sharp knife, cut the kernels from the corn cobs. Roughly chop the parsley and snip the chives. Prepare the dressing by combining 2 1/2 tablespoons of olive oil, the lemon juice, capers, and chilli flakes in a small glass jar with a lid. Shake thoroughly and season to your liking with sea salt and black pepper. When ready to serve, mix all the salad ingredients in a bowl and transfer to a serving dish. Heat a non-stick skillet over medium heat and add the remaining olive oil. Slice the haloumi into 8 pieces and pan-fry until golden brown. Arrange the haloumi atop the salad, drizzle with the dressing, and serve right away.