Crispy baked potato, asparagus and Halloumi salad, with a creamy Tahini and orange dressing

by Natalie Ruggeri October 05, 2018 2 min read 0 Comments

Crispy baked potato, asparagus and Halloumi salad, with a creamy Tahini and orange dressing

 

So I’ve been all pumped about getting back into salads and eating more Raw foods again with these warmer days then this cold weather appeared and I’m all of a sudden not so keen, truth!!

Not to fear, a comforting warm salad it is, and well I guess I should be grateful for these cooler days, I might not of got the inspo to create this magic, yummmm!!

 

Ingredients      Serves 2

6 slices of halloumi (approx 1cm thick)

3 medium potatoes

1/2 large red onion

1 bunch of fresh asparagus

1/4 cup roughly diced coriander

1/4 cup roughly diced parsley

3 tbls of mixed seeds, I use pepitas and sunflower seeds

 

Ingredients dressing

2 tbls Tahini

1/2 orange juiced

2 tsp olive oil

1/4 tsp salt

1/4 tsp cumin powder

1/4 tsp garlic powder

 

Directions

Pre heat oven to 180 degrees, line 2 baking trays with baking paper, chop the potato and red onion into bite size pieces, place them onto one baking tray, drizzle lightly with some olive oil and season well with salt and pepper and place in the oven to bake, approximately 30 mins, place the asparagus on the other baking tray, oil lightly and season and bake until everything is golden and crunchy.

Heat a small non stick frying pan over a medium heat, add the halloumi slices and cook on both sides until lightly browned,

To make the dressing, add all of the dressing ingredients into a large mixing bowl, stir until well combined, add all off the baked vegetables and gently stir to well coat everything, place the veggies on a serving plate, top with the fresh herbs, halloumi and seed mix and Ta dahhh, lunch or dinner is served, yummo xx

 

 

 

 

 

 



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