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?
Warm Halloumi Winter Salad with Orange & Cranberry
A delicious fresh and zesty, hot winter salad, with a festive feel.
- 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
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!