Halloumi Salad Bowl (Vegetarian & Gluten Free)
This is a warming and delicous sald bowl that is perfect to serve for lunch or dinnner
Servings 2 bowl
Ingredients
- 100 g Mixed green leafs
- 4 Beetroots washed and quartered
- 1 medium Sweet potato diced
- 6 Button mushrooms diced
- 1/2-1 tbsp Tamari or soya sauce
- 1 package Halloumi diced
- A hand full of Bean sprouts
- 1 Scallion sliced
- Olive oil
Instructions
- Preheat the oven to 200 degrees Celsius.
- Place the cut beetroots in an oven safe baking pan or baking sheet and drizzle with a little olive oil. Place in the oven and bake for 15 minutes.
- After 15 minutes add the sweet potatoes and drizzle a little more olive oil and bake for another 10-15 minutes, until the vegetables are soft, tender and golden brown.
- Meanwhile preheat a nonstick pan over medium heat with a little bit of water (1/2-1 tablespoon) and let the mushrooms fry until the water has evaporated. Add the tamari or soya sauce and fry for 1-2 minutes. Set the mushrooms aside.
- Place the pan back on the stove and increase the temperature to medium/high heat. When the pan is hot add the diced halloumi and fry for a few minutes until golden brown. Stir occasionally.
- Divide the salad between two bowls. Divide beetroots, sweet potatoes, mushrooms and halloumi between the bowls. Top with bean sprouts and sliced scallion and serve while warm.