February 21, 2013
A frypan and a baking dish
1 packet of haloumi
1/4 jap pumpkin (largely diced) as much fresh rocket as you wish for the base
1/2 red capsicum (cut into strips)
1/2 red spanish onion (cut finely into 1/2 rings)
3-4 tblspns pine nuts coconut oil for baking
At least 10 fresh basil leaves
some cooked chicken - can be left overs from a roast or just from a bought roast chook at supermarket (make sure its a lilydale free range!) This one is definitely optional, I only add it in if we have left over chicken to beef it up a bit if we are more hungry than usual as there is enough protein in the haloumi alone.
Simply toss the pumpkin in some coconut oil and bake in oven at 180 degrees till browned and soft. In the last 10 mins of baking, toss in your capsicum strips.
Dry fry pine nuts quickly in fry pan until browned
Arrange rocket on 2 or 4 plates depending on whether you want 2 large salads as mains or 4 entree size salads, arrange pumpkin, capsicum and pinenuts on top.
*at this point, you may need to feed/bathe kids, make the dressing (see further down) or simply sit down with a wine and collect your thoughts and check facebook, all perfectly acceptable things to do at this point of the procedure*
Slice haloumi into 1cm thick clices and fry in same pan that you dry fried pine nuts, cook on each side until nice and brown and then transfer onto some paper towel.
pull apart some chicken and just scatter pieces over the top
once haloumi has cooled slightly, also rip into pieces and scatter over the top
now scatter the sliced onion and pop basil leaves as the crowning glory in the centre
Third stage - Dressing
Easy Peasy dressing that works well with a lot of salads. In a small bowl or jar, add about 1/3 cup of extra virgin olive oil, half that amount of balsamic vinegar and 1 tspn of a good raw honey. Stir or shake and drizzle over your salads.
Easy Peasy (most of my recipes are) as that's my kind of cooking, but flavoursome, healthy and pretty to look at!
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