Rainbow salad bowl
7
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Eat a rainbow with this nutrient dense colourful salad. The sweet potato and haloumi in this salad is a combination that can't be topped!
Ingredients
Orange sweet potato (kumara)
400 g, cut into 5mm thick slices
Cherry tomatoes
250 g
Ground cumin
1 tsp
Quinoa
½ cup(s), (100g) tri-colour
Kale
175 g, leaves
Olive oil
1 tbs, extra-virgin
Lemon juice
2 tbs
Pumpkin seeds (pepitas)
1 tbs, (pepitas)
Haloumi cheese
120 g, coarsely chopped
Beetroot
1 medium, shredded
Yellow capsicum
1 medium, thinly sliced
Red onion
½ medium, thinly sliced
Fresh mint
2 tbs, shredded
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper. Spread sweet potato and tomatoes on prepared tray and sprinkle with cumin. Lightly spray with oil and bake for 30 minutes or until tender. Cool.
2
Meanwhile, cook quinoa following packet instructions. Set aside to cool.
3
Tear and discard stems from kale. Tear kale leaves into bite-sized pieces. Wash and dry thoroughly and place in a large bowl. Drizzle with oil and 2 teaspoons lemon juice. Use your fingers to massage oil and juice into kale (this softens the leaves).
4
Heat a medium non-stick frying pan over medium heat. Cook pepitas and haloumi, stirring, for 2–3 minutes or until browned. Add sweet potato, tomatoes, quinoa, beetroot, capsicum and onion to kale. Drizzle with remaining juice and toss to combine. Serve salad sprinkled with haloumi, pepitas and mint.
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