1 x bunch fresh spinach
1 x bunch fresh rocket (arugula)
300g haloumi cheese
200g roasted butternut
50g toasted pumpkin seeds
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
Sexy Salad Dressing
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
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
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
½ Cup olive oil
½ Cup balsamic vinegar
50g pitted dates, soaked in hot water until soft
Salt & Pepper to taste
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
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!