The absolute bomb of the salad world. Boom.

Ello, ello, ello. I made my classic warm salad today, I could call it a "Buddha Bowl" but I won't. For two reasons. First, I found some Halloumi hanging out at the back of my fridge begging to be eaten. I believe a Buddha bowl is strictly vegan, which confuses me because Buddhists arn't all vegan, or even vegetarian and Buddha himself allowed his monks to eat meat and fish, appaz. Secondly, this isn't a w*nky wellness blog and I ain't gonna jump on no Buddha bowl band wagon.

I usually have it for lunch and make two portions, so I can have it the next day cold. This is the blessing of working from home, I can make warm salads mid-day but fear not city workers, it is also a great dinner.

There is some wizardry to making a good salad, it has to have the right level of crunch, sweet and sour and be packed FULL off those things people tell us are good for you. Vegetables. I have outlined the combo I had today below but first let's discuss how to make a banging salad, without it costing the earth.

There are four elements to this gift from above:

  1. Protein: Nuts, Cheese, Meat, Fish, Quinoa

  2. Bulk: Seasonal Roast Veg, Fresh Salad Veg, Leaves

  3. Banging Dressing: Garlicy Yoghurt, Tahini, Balsamic, Honey & Mustard,

  4. Something Special: Dried Fruit, Fresh Herbs, Zest, Chilli

The version I made today:

  • Kale

  • Butternut, chopped

  • Carrot, chopped

  • Yellow Pepper

  • Garlic

  • Mixed Dried Herbs

  • Halloumi

  • Chickpeas

  • Dried Cranberries

  • Greek Yoghurt

  • Lemon Juice

  • Coconut Oil

  1. Get a baking tray and fill it with what ever proportions you like of butternut and carrot, skin on, and whack in the oven on a high heat with a tablespoon of coconut oil. After 5 mins take it out and mix the now melted oil into the veg, sprinkle over a tablespoon of dried herbs. If you have some cumin, half a teaspoon at this point adds a punch.

  2. Grate two cloves of garlic, slice the pepper and halloumi. Get a mug or bowl and dollop two tbs of yoghurt, 1/2 tbs lemon juice, a pinch of grated garlic and a smidge of siracha or mustard, salt & pepper. Then mix it all together with two tbs of cold water. Drain and wash the chickpeas.

  3. After 20 minutes take the tray out of the oven, and turn the veg, add the peppers, add the chickpeas, drizzle in honey and garlic and mix together. Turn to the highest heat for the remaining 15 minutes.

  4. Meanwhile, fry your slices of halloumi in a little coconut oil and then chop up into smaller pieces when browned on both sides.

  5. Once the veg is cooked (35 mins) turn off the oven, add the kale to the tray and season to taste and pop it back in the oven to wilt.

  6. Serve in two bowls, or a bowl and tupperware, drizzle over some dressing and mix in the halloumi and dried cranberries.


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