Delicious UK - (11)November 2020

eat well every day.

FIVE-A-DAY

BOOST

Harvestsaladwithkale,
apple,beetroot & griddled
halloumi
SERVES 2-3. HANDS-ON TIME 20 MIN

I gotoNewYorka lotfor
workandspendmysparetime
checkingoutrestaurants,cafés
andfoodshopstogetinspiration
forrecipes.Thisoneisbasedon
a chickensaladfromoneofmy
regularlunchspots,Sweetgreen,
whoseingredientsaresourced
fromethicalfarmers.It’spacked
with uplifting flavours.

• 1 sweetpotato,peeled and cut
  intosmallchunks


• 1½ tbsp olive oil
  
  
  • 50gkale,chopped
  
  
  • 100ghalloumi,sliced
  
  
  • 1 apple,quartered, cored
    andgrated
  
  
  • 1 beetroot,cooked, peeled
    andgrated
  
  
  • 160gcookedwildrice
  
  
  • 50gwholeblanchedalmonds,
    toasted and chopped
  
  
  
  

FORTHESAL ADDRESSING

• 2 tbspbalsamicvinegar


• 6 tbspextra-virginolive oil


• ½ tsp dijon mustard

1 Heattheovento180°C/160°Cfan/

gas4.Putthesweetpotatochunks

ina roastingtin,tosswith½tbsp of

theoilandseason.Roastfor

20 minutes or until softened.

2 Whilethepotatochunks

areroasting,steamthekale

for2 minutes,thendrainand

roughlychop.Setaside.

3 Puta griddleorfryingpanover

a mediumheat,addtheremaining

1 tbspoilandfrythehalloumi for

2 minutesoneachside.

4 Makethedressingbymixingall

theingredientsina smallbowl.

5 Puttheapple,beetroot,roast

sweetpotatochunks,kaleandrice

ina largeservingbowl.Tosswith

thedressingandseason,thentop

withthegriddledhalloumiand

scatteroverthealmondstoserve.

PERSERVING(FOR3)654kcals,

46.4gfat(10gsaturated),16.3g

protein,47.9gcarbs(15.7g sugars),

1g salt, 6.1g fibre →