The perfect winter salad. Say goodbye to drizzly weekday lunches, and hello to colourful, nutritious lunches! This one is super quick and easy to make, with all the CRUNCH.
Serves 2:
1 carrot, sliced into rounds
1 red onion, sliced into wedges
Half a bag of kale
One packet of halloumi, cut into squares
Squeeze of honey
A pinch of chilli flakes
A generous drizzle of tahini & lime dressing
A handful of pomegranate seeds
A handful of pine nuts
Fresh coriander
Salt, olive oil
INSTRUCTIONS
1. Preheat the oven to 220C/200C fan.
2. Prep your carrots and red onion, and then place into the oven for 15-20 mins, or until turning golden and softening.
3. Meanwhile, cut your halloumi into squares, and then add to a hot frying pan with a drizzle of olive oil. When beginning to turn golden, add a squeeze of honey and your chilli flakes (go easy if you can’t handle the heat!) turn off the heat and leave aside.
4. Top your kale into a large bowl and massage with the tahini & lime dressing and a pinch of salt. Top over your cooked carrot and red onion, and your hot halloumi. Sprinkle over pine nuts, chopped coriander and pomegranate seeds. Finish with an extra squeeze of tahini & lime dressing!
