Sunglasses, pimms and BBQs at the ready – Britain is about to be treated to some serious sunshine!
A heatwave has hit and it looks like it’s not going anywhere anytime soon. So with summer well and truly on its way, I decided to create my first summer salad. It’s fresh, fruity and colourful and will provide you with lots of much needed vitamins and minerals.
Ingredients: (serves 2)
- ½ pepper
- ¼ cucumber
- 2 peeled and grated carrots
- 100g spinach (or two handfuls)
- 6 broccoli florets
- 10 strawberries
- 200g halloumi (or 6-7 slices)
- 30g pine nuts (or a large handful)
- ½ butternut squash
- Olive oil
- Balsamic vinegar
- Salt and pepper
Preheat the oven to 180°C
Start by slicing the butternut squash and placing it on a baking tray. Drizzle with olive oil, sprinkle with salt and place in the oven for 40 minutes or until cooked through.
Meanwhile, prepare the vegetables and strawberries by washing and chopping them. Cut the halloumi into slices (not too thin or they’ll burn) and place in a pan over a medium heat for 4-5 minutes or until golden. Make sure you flip them over half way through. You won’t need any oil as the halloumi produces its own.
Boil the broccoli in a saucepan filled with water until softened and cooked through (about 5 minutes). Place the pine nuts in a pan with a small drop of oil to lightly toast. Stir them gently then remove after about 2 minutes, or until starting to brown.
Once all the components are ready – plate up, sprinkle with salt and pepper to taste and drizzle with balsamic vinegar or another dressing of your choice.
Enjoy the salad and sunshine!
(Note: 4 slices of halloumi is moderate in FODMAPs so should only be eaten if tolerated)