All the festive food is spectacular. But it does often leave me craving something lighter. A little more green – and I don’t mean the colour of the icing.
A warm salad, using up a few winter veggies you probably have lying around anyway, some baby lettuce and red shard, and a zesty, potent dressing to spruce it up a bit is just the thing when feeling a little sluggish from all the festive celebrations.
Topped with a little toasted halloumi for protein, and the festive necessity, the old cranberry sauce, it’s a delicious warm veggie salad, with a superb fruity flavour shining through. I have to say, sweet and savoury really does go well together with this number!
It’s pretty quick and simple to whip up too – the hardest bit being chopping the butternut squash or swede into tiny cubes. We all know how hard it is to cut these!
Go on, give it a whirl! Even if you don’t feel the craving for fresh fruit and veg as much as I do over the Christmas season, it’s a delicious meal with a festive feel.
Do you ever feel like you need a break from all the Christmas food and drink? What do you turn to?
Chloe xx
Warm Halloumi Winter Salad with Orange & Cranberry
A delicious fresh and zesty, hot winter salad, with a festive feel.
Ingredients
- 3 tbsp vegetable oil
- 1/2 large orange
- 1 tsp wholegrain mustard
- 140 g butternut squash
- 140 g swede
- 10 sprouts
- 100 g halloumi
- 50 g baby leaf and rocket salad
- cranberry sauce for topping
Instructions
-
Pour 2 tbsp. vegetable oil, the zest and juice from the orange and wholegrain mustard into a cup. Stir well. This will form the dressing for the salad. Leave to the side whilst you prepare the rest.
-
Peel and chop the butternut squash and swede into small cubes. Peel and slice the sprouts into circles.
-
Heat the remainder of the vegetable oil in a large frying pan. Add the butternut squash and swede. Fry for 2-3 minutes until starting to brown. Add the sprouts and cook for another 4-5 minutes.
-
Whilst the vegetables are cooking, cut the halloumi into thin strips. Fry in another pan, over a medium heat, for a few of minutes on each side until browned.
-
Split the baby leaf and rocket salad between two plates, top with half the fried vegetables. Drizzle the hot salad with the orange mustard dressing. Top with halloumi and a teaspoon of cranberry sauce. Enjoy!
