Blog

Halloumi, Cauliflower and Beetroot salad

In Spring it's important to be eating more raw foods, foods that grow up give us more energy whilst autumn foods that grow down are more grounding. So eating these types of foods means we are tuning into the the natural rhythms of the season.


Avocados are beautifully rich in good fats that hydrate our skin and support our brain. Cauliflower is classed as a cruciferous vegetable and is known to be good for clearing negative oestrogen's (which cause menstrual problems in Women). Pumpkin seeds are rich in iron, magnesium and zinc, all minerals which are needed for us to thrive. Beets are great blood cleansers, so all in all a pretty healthy salad. If you prefer to eat completely plant based try swapping the cheese for jackfruit or hemp seeds.




This gorgeous dish was created by Anna's Family Kitchen and we are blessed to be sharing her meals with you to inspire your healthy eating.


Anna says ' Once you’ve roasted cauliflower you’ll never want to boil it again!' and we agree.

'A perfect meat free Monday meal, you can feel virtuous as this salad contains all of your five a day'.



INGREDIENTS for 4

1 head of cauliflower 1 tsp Zatar 400g Halloumi cut into slices 2 avocados roughly chopped 300g cooked beetroot (not out of a jar!! You can buy it vacuum packed in the fresh section) cut into wedges or disks Leaves - I used a mix of spinach and beetroot 2 tbsp Pumpkin seeds

For the dressing: Juice of 2 limes 1 tsp Dijon mustard 4 tbsp extra virgin olive oil 1/2 Maldon salt 1 crushed garlic clove


Sprinkle the whole cauliflower with salt, pepper and the Zatar and drizzle over some olive oil. Roast at 180 degrees for 45 minutes.


If you’re cooking your own beetroot place the bulbs alongside the cauliflower in the oven.

Shake your dressing ingredients in a jam jar.


Roughly break your cauliflower head into florets.


Peel your beetroot if you have cooked your own.


Arrange your leaves, beetroot, avocado and cauliflower in a bowl or on plates.


Sear your Halloumi in a hot frying pan for 1-2 minutes on each side and add the slices to the salad.


Finish with the pumpkin seeds and the dressing.


Enjoy xxx


For more FREE healthy, gluten free and plant based recipes get my download here

Featured Posts
Archive
Follow Me
  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon
  • Grey Pinterest Icon