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
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!