The combination of earthy root vegetables, tangy dressing, crispy halloumi bits, and crunchy nuts and seeds adds depth, flavour, and texture to the salad – creating a salad that is anything but boring.
This Week
2 Dec - 8 Dec
Raw Energy Salad, Topped with Crispy Halloumi and Tamari Nuts and Seeds
- 30 minutes
- 4
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Meal Prep Guide
Prepare the dressing. (store in an airtight jar in the fridge)
Ingredients
- ⅓ cup apple cider vinegar
- ¼ cup olive oil
- 2 tsp dijon mustard
- 1-2 Tbsp currents
- 1 garlic clove (crushed)
- Salt and pepper
Method
- Combine all the ingredients in a jar and shake well to combine. Pour the dressing over the salad and toss well.
Make the tamari nut and seed topping. (store in an airtight jar or container in the pantry) *If you are making the Thai pumpkin soup, you would have made a double batch already.
Ingredients
- 2 Tbsp olive oil
- 1/4 cup almonds
- 2 Tbsp sunflower seeds
- 2 Tbsp pumpkin seeds
- 1 Tbsp sesame seeds
- ½ tsp ground turmeric
- 1 Tbsp tamari
- 2 tsp maple syrup or honey
- Salt and pepper
Method
- In a medium fry pan over low-medium heat: add the olive oil, almonds, pumpkin, sunflower seeds, salt and pepper; toast for 2-3 minutes stirring often. Then add sesame seeds and turmeric; toast for 1 minute.
- Add the tamari and maple syrup, stir to coat the nuts and seeds. They should be dark from the tamari and slightly sticky. Remove from the pan and place onto a plate or baking paper to cool.
Tips
Tips
- If you made the Thai Pumpkin Soup you would have already prepared the tamari nut and seed topping.
- Halloumi is best eaten straight off the pan, so make sure to cook it right before serving.
- This salad is great for leftovers, however, we recommend only cooking the halloumi until you are ready to eat it.
Shortcuts
Vegetables
- Swap red cabbage for white, or do a combo.
Protein
- Add a side of our honey mustard chicken kebabs.
Other
- For a more substantial salad add 1 cup of cooked quinoa.
Ingredients
Tamari nut and seed topping
- 2 Tbsp olive oil
- 1/4 cup almonds
- 2 Tbsp sunflower seeds
- 2 Tbsp pumpkin seeds
- 1 Tbsp sesame seeds
- ½ tsp ground turmeric
- 1 Tbsp tamari
- 2 tsp maple syrup or honey
- Salt and pepper
Salad
- 1 medium beetroot (julienned or grated)
- 2 carrots (julienned or grated)
- ½ red cabbage (finely shaved)
- ½ cup coriander (roughly chopped)
- ½ cup parsley (roughly chopped)
Halloumi
- 190g halloumi (cut into die sized cubes)
- Olive oil/butter
- Salt and pepper
Dressing
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 2 tsp dijon mustard
- 1-2 Tbsp dried currents
- 1 garlic clove (crushed)
- Salt and pepper
Method
- Start by making the tamari nut and seed topping. In a medium fry pan over low-medium heat: add the olive oil, almonds, pumpkin, sunflower seeds, salt and pepper; toast for 2-3 minutes stirring often. Then add sesame seeds and turmeric; toast for 1 minute.
- Add the tamari and maple syrup; stir to coat the nuts and seeds. They should be dark from the tamari and slightly sticky. Remove from the pan and place onto a plate or on baking paper to cool.
- While the nuts and seeds are cooling, add all the salad ingredients to a large bowl.
- To make the dressing, combine all the ingredients in a jar and shake well to combine. Pour the dressing over the salad and toss well.
- In a medium pan over medium-high heat, add a generous amount of butter/olive oil, once hot add the halloumi. Fry for 1 minute or until golden brown, flip and cook the other sides until golden brown.
- Add the halloumi, nuts and seeds to the salad. Gently toss and serve among 4 bowls.
Variations
Vegetables
- Swap red cabbage for white, or do a combo.
Protein
- Add a side of our honey mustard chicken kebabs.
Other
- For a more substantial salad add 1 cup of cooked quinoa.
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