Don’t Forget Your Roots
Ingredients
Roasted Root Vegetables
- 100 g kūmara cut into wedges
- 100 g pumpkin cut into wedges
- 100 g beetroot cut into wedges
- 1 Tbsp olive oil
- 1 tsp garlic powder
- salt & pepper to taste
Toasted Nuts
- 1 tsp olive oil
- ½ cup mixed nuts & seeds i.e. pumpkin & sunflower seeds, pine nuts, walnuts
- sea salt to taste
Halloumi
- 200 g halloumi thinly sliced
Pickled Onion
- 1 red onion thinly sliced
- ¾ cup apple cider vinegar
- ¼ cup water
- 1 tsp salt
- 1 Tbsp sugar
Balsamic Vinaigrette
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1 tsp maple syrup or honey
- 1 tsp Dijon mustard
- salt & pepper to taste
Kale
- 100 g kale
- 1 tsp olive oil
- salt to taste
Instructions
- Before you startPreheat oven to 210°C (or 200°C fan bake) and line an oven tray.
- Prep and cook vegetable chipsCut kūmara, pumpkin and beetroot into thin wedges. Toss onto lined oven tray with oil and garlic powder and spread in a single layer. Season with salt and pepper. Bake for 15-20 minutes, until vegetables are crisp and browned.
- Prep salad toppings, cook halloumiMeanwhile, heat oil in a fry pan on a medium-high heat. Add measure of nuts and sea salt and cook until browned and fragrant.Thinly slice halloumi. In another non-stick pan, cook halloumi on a medium-high heat, until cooked to your liking
- Prep pickled onion Thinly slice onion. In a bowl, combine apple cider vinegar, water, salt, sugar and onion. Setaside.
- Prep kale and dressingIn a mixing bowl., massage the kale with measure of oil and sea salt, until the leaves begin to soften and turn bright green (2-4 minutes).In a bowl, whisk together the balsamic vinaigarette ingredients. Adjust ratios to your liking. Season with salt and pepper.
- Serve Pile massaged kale leaves into bowls and top with vegetable chips, halloumi, toasted nuts and pickled red onion. Drizzle balsamic vinegarette. Enjoy!
