Root vegetables - I used 2 kumara, 4 carrots, 1/4 small pumpkin, and two red onions. Roast as much as you like (for leftovers) there is plenty of dressing. Parsnips, potatoes, yams when in season, kolhrabi - use anything.!
- Dice vegetables and toss with oil and salt and roast at 180 for 30-45 minutes
Haloumi - 200g - crumbled feta would also be great
a handful of almonds - or use another nut or seed
baby spinach or kale or salad greens
a dollop of yogurt and a little chilli if you like
1 tin chickpeas (optional)
Toss the chickpeas and vegetables together with a little of the mint dressing. Fold through baby greens and place on a large platter. Fry the haloumi and put on top. Sprinkle over the nuts and finish with remaining dressing (or dress on the plate) Some extra herbs are always good too.
We served this with a dollop of yoghurt and some salad greens that needed using. Yum!
1 cup mint leaves, packed
2 cloves garlic
2 tsp sumac
1 T malt vinegar plus maybe 1 tsp
1/4 cup olive oil
1 T water
salt - start with half a tsp
Blend until smooth. It doesn’t tend to stay green for long.