You may recognise this salad as one from a few weeks ago. It's an absolute favourite of mine and lots of people commented how much they liked it. The new menu for this week can still be ordered from until tomorrow night and I've also included a special this week of Chocolate Quinoa Nutty Squares. These squares are totally indulgent and delicious but are full of nuts, seeds & dates (with a little dark chocolate on the top)!
This salad is simple to make and can be eaten hot or cold. There is sweetness from the onions and carrots, a bit of sharpness from the lime, crunch from the cashews and a fresh flavour from pomegranate and mint. The halloumi adds a little indulgence (especially when warm) but can be substituted for feta if you prefer.
Ingredients (serves 2)
x5 large carrots
x2 red onions
50g pomegranate seeds
40g cashew nuts
Sprig of fresh mint
x1 lime, juice & zest
Preheat the oven to 200C. Chop the carrots into batons and the red onions into quarters. Place onto a baking tray, drizzle with olive oil and season with black pepper. Cook for 15-20 minutes until slightly soft, you still want a little crunch in the carrots.
Meanwhile, cut the halloumi into slices and grill until golden on both sides - keep an eye on this as it can suddenly burn. Leave to cool slightly before cutting into smaller pieces.
Place the carrots, onions and halloumi into your serving bowl and add the pomegranate seeds and cashews. Cut the mint on top of the salad and the zest of your lime. Add the juice of the lime too before stirring everything together.