Today we’re combining fresh spring flavours with sweet vegetables and salty halloumi and olives to create a salad that keeps me full for hours! It’s high in fibre and veggie protein, plus packs in the flavour and texture that keep salads interesting…
INGREDIENTS
Vegetables:
Snap peas
Courgette
Asparagus
Red bell pepper
Spring onion
New potatoes
High-fibre base:
Lentils (I used beluga)
Tricolour quinoa (regular quinoa works too)
Dressing:
Extra-virgin olive oil
Lemon juice
Everything else:
Halloumi
Almond flakes
Olives (I used green)
Fresh mint
Fresh parsley
Hummus (try my recipe here, if you like)
TIPS & NOTES
This is a really simple recipe, even if you have a few hobs going at once! I like to add the rocket right before serving so it doesn’t go soggy and this recipe is prep friendly (just keep the rocket and hummus separate). I personally don’t blanch the steamed veg (which preserves its bright green colour most effectively) but do run it under very cold water, rich has a similar effect. If you don’t have a steaming basket, you can boil these vegetables, just don’t overdo it!
Halloumi, Lentil & Greens Salad
A fresh, prep-friendly salad that actually keeps me full
Ingredients
- 125g of asparagus tips
- 150g of tenderstem broccoli
- 150g of sugarsnap peas
- 250g of lentils (if you use canned – drain and rinse)
- 65g of dried tricolour quinoa
- 1 courgette (cut into medium semi-circles)
- 1 red bell pepper (cut into bite-sized chunks)
- 50g of olives (cut into halves)
- 85g of halloumi (sliced relatively thick)
- 1 spring onion (finely sliced)
- A handful of parsley (c.5g) (large stems removed, finely chopped)
- A small handful (c.2g) of mint (de-stemmed and ribboned or finely chopped)
- 250g of new / baby potatoes (cut into bitesized chunks)
- 30g of rocket
- Juice of 1/2 a lemon
- 1 dessert spoon (10ml) of extra-virgin olive oil
- 1 tbsp (15g) of almond flakes
- 75g of hummus
- Salt and pepper to taste
Directions
- Boil the quinoa in 98g of water with a pinch of salt until the water is absorbed (this should take around 15-20 mins) then leave to cool
- Mealwhile add the potatoes to a medium saucepan 2/3s full of cold water with a generous pinch of salt and bring it up to the boil and then reduce to a simmer – it should take 20-25 mins (you want them cooked but still firm) – drain and leave to cool once done
- Steam the snap peas, asparagus and broccoli for around 7 mins until cooked but firm – run under very cold water for a minute or two and set aside
- Toast the almond flakes over a very low temperature for 5-7 mins until they pick up some colour
- On a griddle pan (or a frying pan), sauté the courgette and red onion for 5-7 mins over a medium heat without oil and set aside to cool
- In the same pan, fry the halloumi for 3-5 mins on each side until golden, then chop it into bite sized chunks
- Slice the broccoli and asparagus at an angle into smaller pieces
- Make the dressing by combining the olive oil with a generous amount of salt and pepper and lemon juice and whisking or shaking to combine
- Toss together the snap peas, lentils, quinoa, asparagus, courgette, red pepper, broccoli, olives, herbs, potatoes, spring onion and halloumi with the dressing
- Toss in the rocket leaves before setving and top with the almond flakes and a spoon of hummus
Let me know if you try this balanced salad recipe!
But First, Food 
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