Super salad bowl

  • Super salad bowl with potatoes
Season
Spring/Summer
Skill level
More ambitious
Preparation Time
20 minutes
Cooking Time
25 minutes
Serves
Serves 2
Categories
Vegetarian
Salad
Healthy

Packed full of fresh veg and vitamins, this vibrant salad will knock your socks off.

Ingredients

  • 10 Baby potatoes
  • 2 sweet potatoes
  • Large handful of kale
  • 1 avocado
  • 2 radish
  • 1/2 pack of halloumi
  • 8 cherry tomatoes
  • 4 cooked beetroot
  • 1 carrot
  • 1/2 cucumber
  • 1 red onion
  • 10 fresh pea pods or mange tout
  • 3 tbsp toasted sesame oil
  • Seasoning to taste
  • Small handful of super sprouts

Dressing

  • 4 tbsp crème fraiche
  • 2 tsp harissa paste

Method

  1. 1Pre-heat oven to 190°C.
  2. 2Finely slice the red onion and put in a small bowl with the vinegar to marinade.
  3. 3Cut the Baby potatoes in half and boil in salted water until soft.
  4. 4Peel and cube the sweet potato and place in an oven dish. Drizzle over the toasted sesame oil and cook in the oven for 20 minutes.
  5. 5Cut the halloumi into small cubes and dry fry.
  6. 6Once the sweet potatoes have cooked for 20 minutes, toss them and add the kale to the pan ensuring it is also tossed around in the oil.
  7. 7Cook for a further 5 minutes or until the kale has crisped up slightly then remove from the oven.
  8. 8Start to assemble all the ingredients into a shallow serving bowl.
  9. 9Use a potato peeler to thinly slice the carrot and cucumber lengthways then roll up.
  10. 10Cube the beetroot, half the cherry tomatoes, slice the avocado, cut the peas in half lengthways and finely slice the radish.
  11. 11Drain the vinegar from the red onion and discard.
  12. 12Once everything is assembled drizzle over the dressing of crème fraiche and harissa and finish off with a sprinkle of super sprouts.