Recently I made this salad and we both fell in love with it instantly. To be honest it just kind of happened and it was a delightful accident that is well worth repeating. A request from a friend for the recipe means that I thought I would share my idea with you all. I wouldn’t quite call it a recipe, but perhaps a platform for you to create your own delicious version based on your favourite vegetables and ingredients. We did find second time around that the first version with boiled potatoes was better. The creamyness of the texture balanced the acidity of the other vegetables which the roast potatoes did not. Other than that change away in how you modify the recipe. I think it would be delicious drizzled in pesto or perhaps with some capers and olives sprinkled over the top.
Roast Vegetable & Haloumi Salad with Pine nuts
- 4 ripe tomatoes halved
- 2 bunches of asparagus (about 18 spears)
- 10 smallish potatoes
- 1 red capsicum (pepper)
- 2 zucchini’s cut into 2 cm long wedges
- 1 red onion, cut into wedges
- 2-3 cups spinach, washed
- 200g block haloumi cheese (omit for a vegan option)
- 3 tbl sp pine nuts
- 3 tbl sp red wine vinegar
- 3 tbl sp olive oil + a splash for dressing the salad
- salt and cracked black pepper for seasoning.
Pre-Heat your oven to about 180c. On a baking dish place your asparagus, your red pepper, zucchini, onion and tomatoes. Drizzle olive oil over the vegetables and sprinkle with salt and the cracked black pepper. Rub the oil over the pepper to coat. Roast the vegetables for approx 40 minutes or until they start to brown at the edges.
Whilst the vegetables are roasting, clean your potatoes and boil until cooked in some lightly salted water. I leave the skins on, but it is optional.
Heat a small heavy based fry pan over a medium heat and then toast your pine nuts. Remove them from the heat as they start to turn golden as they will continue to cook once you remove them from the heat. Place them into a bowl and return you pan to the heat.
To prepare the haloumi I like to grill the cheese, however this is optional. Slice the cheese to about 0.25 of a cm. Pour a small amount of olive oil into the hot pan and then place the cheese carefully onto the pan. Fry to golden and then flip and do the same on the other side. If you like you can pre-dust it with flour but it is not essential.
To construct the salad it’s as simple as layering your ingredients in an attractive manner once all of your ingredients are cooked and ready to go.
Cover the plate with the spinach. Layer the vegetables on top, finally sprinkle the pine nuts and cheese over the top of the salad. Dress with the red wine vinegar and a drizzle of olive oil.
Simple, delicious and healthy to boot! Should serve 4 people but boost your vegies if you’re big eaters.
Happy Cooking & Happy Eating,