Warm Autumn Salad

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A great accompaniment to roasted meat or poultry, or flake some hot smoked salmon through it for a more filling meal in a bowl. Like all my recipe ideas, can be adapted to include other vegetables and herbs, depending on what you have to hand.

Roast a generous amount of vegetables (red onion, butternut squash, carrots, potato, whole head of garlic) until well cooked and starting to get nice and brown at the edges. Toss with chopped basil, grilled haloumi, sugar snap peas and almond slivers (previously tossed together in a hot frypan with some olive oil) and a dressing of olive oil, a little lemon, grainy mustard and salt. Voila.

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2 thoughts on “Warm Autumn Salad

  1. This is truly a filling way of eating a salad! I have a very similar recipie I use where I add grilled aubergines, baby marrow, mushrooms and red pepper with grilled halloumi, toasted pine nuts, and rocket leaves. So only a slight variation to your choice of nuts and vegetables. Sometimes I add cracked wheat(burghul) or couscous just to make it more filling – the hubby needs something substantial in the evenings!!! This dish always goes down a treat, even the kiddies enjoy it.

    1. Yum, I love it with couscous or giant couscous even (but my husband ain’t a fan of that… boo!). I’m on a haloumi roll at the moment – laying it on a pizza right now for dinner!

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