I recently went to a wonderful Ayervedic Nutrition seminar. I came away with plenty of good knowledge as well as some fantastic recipes. Here's a variation of my favourite! It can be served as a meal on its own for 3-4 people (or 2 dinners and 2 lunches for the next day) - or as a side salad for more.
Ingredients
1 punnet of small tomatoes cut in half or 6 roma tomatoes quartered
100g Rocket
75g green beans
Dill – ½ bunch
mint – ½ bunch
1 spanish onion
250g Haloumi cheese, sliced
½ cup pitted Kalamata olives
Olive oil
Balsamic vinegar
a pinch of sea salt
Fresh cracked pepper
To Make
Brush tomatoes with olive oil and oven roast on baking paper (cut in half first if using the Romas) – slow roast at 160 degrees for about 45 minutes.
Top and tail green beans, chop Spanish onions, dill and mint. Mix the olive oil, balsamic, seasalt and cracked pepper. Mix dressing and salad. Pan fry haloumi in thin strips (30-45 seconds each side - just till they are brown) and top salad with them and the tomatoes.
Ingredients
1 punnet of small tomatoes cut in half or 6 roma tomatoes quartered
100g Rocket
75g green beans
Dill – ½ bunch
mint – ½ bunch
1 spanish onion
250g Haloumi cheese, sliced
½ cup pitted Kalamata olives
Olive oil
Balsamic vinegar
a pinch of sea salt
Fresh cracked pepper
To Make
Brush tomatoes with olive oil and oven roast on baking paper (cut in half first if using the Romas) – slow roast at 160 degrees for about 45 minutes.
Top and tail green beans, chop Spanish onions, dill and mint. Mix the olive oil, balsamic, seasalt and cracked pepper. Mix dressing and salad. Pan fry haloumi in thin strips (30-45 seconds each side - just till they are brown) and top salad with them and the tomatoes.
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