Roasted Halloumi Autumn Salad

Salads

Oct 1

Roasted halloumi and red beet make a wonderful sweet and salty combination. Avocado and pine nuts add richness while the sweet potatoes add that autumn vibe. A drizzle of olive oil, a touch of lemon and a few drops of balsamic vinegar are just enough to dress this colorful salad.

Behind the Bite

Roasting concentrates the sweet potato's beta-carotene, and avocado's healthy fats help your body absorb it — the same fat-soluble synergy that makes the egg yolk worth keeping in this dish, since it's one of the best everyday sources of choline. Beetroot brings its natural nitrates, which the body converts into nitric oxide, playing a role in circulation, while broccoli rounds things out with a genuine boost of vitamin C and fiber. And halloumi alongside the eggs keeps this a genuinely calcium- and protein-rich plate, despite being entirely vegetarian.

The recipe

Roast the halloumi and the sweet potatoes

Preheat the oven to 215 C with ventilation.

Peel and cut the sweet potatoes into bite-sized cubes, then toss them with olive oil and a pinch of salt.

Spread them evenly onto a baking tray lined with baking paper.

Slice and season the halloumi with pepper and add it to the same tray, near the sweet potatoes.

Roast for 10-12 minutes, take out the halloumi and continue to cook another 15 minutes or so until the sweet potatoes are cooked through and slightly charred.

Steam the broccoli

Wash and cut the broccoli into bite-sized florets. Steam for about 5-7 minutes until cooked through but still a bit crunchy.

Boil the eggs

Boil the eggs for about 5-6 minutes until the whites are solid but the yolks soft and a bit runny.

Assemble

Arrange the arugula on the serving plates, then add the roasted halloumi, sweet potatoes, steamed broccoli, sliced red beet and avocado. Place the halved eggs in the middle, and sprinkle with pine nuts. Drizzle with olive oil, lemon juice, and balsamic vinegar. Enjoy.

INGREDIENTS

For two servings

ORGANIC OR “BEST YOU CAN GET”