It’s time for one last salad of the year; a kind of transitional, autumn-style interpretation. Before we get into some cosier soups, stews and curries, this is well worth making…
INGREDIENTS
Fruit and veg:
Kale
Apple
Grains and pulses:
Pearled spelt (you could also use pearled barley)
Quinoa
Lentils (pre-cooked – canned, jarred or from a pouch)
Dressing:
Maple syrup
Apple cider vinegar
Extra-virgin olive oil
Everything else:
Halloumi
Pumpkin seeds
Walnuts
TIPS & NOTES
This is designed to be a prep-friendly salad and it holds up well in the fridge. If you want to prevent the apple from browning, I recommend soaking the apple chunks in water with a pinch of salt for around 10 mins (you can do this whilst you prepare the other ingredients).
If you don’t want to cook two different grains from scratch, you can save time by just using a pre-made grain pouch, if you have pre-toasted nuts and seeds, use those – no judgement here! This is bulked out to be a whole meal, so it delivers 11g of fibre and 28g of protein per serving.
Halloumi, Apple and Kale Salad
A prep-friendly salad with autumnal flavours
Ingredients
- 225g of halloumi (cut into thick slices)
- 30g of pumpkin seeds
- 50g of walnuts
- 80g of quinoa
- 80 of pearled spelt
- 40g of kale (remove large stems, chop)
- 3 medium red apples (cut into chunks)
- 1 tbsp (15ml) of extra-virgin olive oil
- 1 tbsp (15ml) of apple cider vinegar
- 1 tbsp (15ml) of maple syrup
- 1 400g can (250g) of lentils (drained and rinsed)
- Salt and pepper to taste
Directions
- Add the apple chunks to a bowl of water with a pinch of salt
- Rinse the quinoa and spelt – if the on-pack cook time is approximately the same, cook them together in 240g of water with some salt and pepper in a small lidded saucepan – bring to the boil and reduce to a simmer until the water is fully absorbed (which should take 15-20 mins) and leave to cool
- Meanwhile, on a low heat toast the walnuts and pumpkin seeds for 6-7 mins until fragrant then set aside to cool
- Fry the halloumi in a frying pan over a medium-high heat for 3-4 mins on each side until golden
- Roughly chop the walnuts and pumpkin seeds and cut the halloumi into bitesized chunks
- Mix or shake up the dressing by combining a generous amount of salt and pepper with the maple syrup, extra-virgin olive oil and apple cider vinegar
- Add the lentils, spelt, drained apple, kale, pumpkin seeds, walnuts and halloumi to a salad bowl, drizzle over the dressing and toss together to serve
Let me know if you try this one!
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