This was a fridge and cupboard raid salad. My friends laughed at me when I shared my recipe, asking who the hell would have that in their fridges. Ok, ok, I like my good food but I'm sure it's got nothing on Nigella's. It's super simple to put together, you can cheat on a few things and buy store bought.
Serves 2
Salad Ingredients
100g lettuce leaves
Handful of sprouts (I found a sprout mix, which adds a bit of interest)
75g roasted peppers, sliced
15og halloumi, cut into slices
50g pistachios
1/2 tsp. dukkah
1 mandarin, sliced
1 tbsp. balsamic glaze
1 tbsp. maple syrup
4 tbsp. beetroot hummus
1 tbsp. olive oil
Roasted Beetroots
You could just buy these, if you couldn't be bothered making these. I make them as a side for Sunday roast and had them as leftovers.
2 fresh beetroots, peeled and cubed
1 tbsp. white vinegar
1 tbsp. white balsamic vinegar
1 tbsp. olive oil
1 tsp. Greek of Italian spice
Salt and pepper to season
Method
If you are making the roasted beetroot. Heat the oven to 200 degrees Celsius. In a bowl mix all the ingredients together. Roast in the oven for about an hour or until they are fork tender.
While the beets are cooking, make the carmelised pistachios. Heat a small frying pan, add the maple syrup and pistachios and stir to coat. Let them harden and turn off the heat. Remove from the pan and set aside.
Heat a griddle pan and brush the olive oil on it. Add the halloumi and cook until golden brown on both sides.
Arrange all the ingredients and beetroot humous in a bowl and drizzle the balsamic glaze over the top. Sprinkle with the dukkah and you are ready to go.
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