Ingredients
1 x bunch fresh spinach
1 x bunch fresh rocket (arugula)
300g haloumi cheese
200g roasted butternut
50g toasted pumpkin seeds
Method
1. Peel & cut the butternut into cubes.
2. Sprinkle with cinnamon & drizzle with honey and olive oil. Roast for 20 minutes at 180’C
3. Cut the Halloumi cheese into batons and grill in a hot pan until soft, yet crispy on the outside.
4. Wash the spinach & rocket well (you should always wash spinach at least 6 times to remove any grit!)
5. Roughly rip the spinach into pieces
6. Arrange the leaves in a bowl, layering up with the grilled halloumi & butternut.
7. Drizzle with the Sexy Salad Dressing and sprinkle with the roasted pumpkin seeds for some extra crunch
Spinach, rocket and grilled halloumi salad dotted with honey and cinnamon roasted butternut and topped with crunchy pumpkin seeds.
Sexy Salad Dressing
Ingredients
1 x whole bunch of herbs – coriander, parsley, chives, basil
3 x tbsp wholegrain mustard
500ml olive oil
100ml red wine vinegar
5 x cloves fresh garlic, crushed
Salt & Pepper to season
Method
1. Put all the ingredients in a blend and blend until smooth!
2. Pour into a bottle and keep in the fridge
3. Enjoy drizzled over salad leaves
The infamous Sexy Salad Dressing made using fresh herbs straight from our gardens.
Spinach Salad
Ingredients
3 Bunches spinach (you can also use baby spinach if you prefer)
3 Red Onions roasted and cut into wedges
1 Red Pepper seeds removed and cut into triangles
1 Yellow Pepper seeds removed and cut into triangles
125g blue cheese, crumbled
Dressing
½ Cup olive oil
½ Cup balsamic vinegar
50g pitted dates, soaked in hot water until soft
Salt & Pepper to taste
Method
1. Wash the spinach well – rip into pieces (or if using baby spinach, keep whole)
2. Roast the onions & peppers in the oven with a little olive oil, until soft and cooked
3. For the Dressing: Blend the olive oil, balsamic vinegar and dates until smooth. Season with salt & pepper
To Assemble
1. Layer the spinach leaves with a few roasted onions, peppers and crumbled blue cheese up on a plate. Crumble the remaining blue cheese on top.
2. When ready to serve, drizzle the dressing over.
It is always great to have a jar of roasted peppers in the fridge to add to any salad. Roast the peppers with lots of olive oil. When done, remove the skins and place in a jar, using the oil they were roasted in. Top up with a little more olive oil and add a sprig of rosemary for flavour!
Spinach, creamy gorgonzola, roasted pepper and sweet roasted red onion salad drizzled with a date dressing. Happy salad making!
Rich Laburn is filmmaker, photographer and writer who is based at Londolozi Game Reserve in South Africa. Spending his time capturing scenes of the wild and communicating the beauty of the African bushveld, he runs the Londolozi Blog as a way to entertain and engage people wishing to visit these wild lands.
