With the rise of veganism, paleo, flexitarianism and the millions of other diets out there – I’m a firm believer that there is simply not one set lifestyle to fit everyone. We are all so wonderfully different, after all! However, whilst I’ll never refuse a fresh piece of salmon, I do believe we should all incorporate more vegetarian meals into our week. Everything about plants, right down to the colour, taste, texture and smell, is made to replenish our body and nourish us from the inside out. The halloumi? Well, that’s an adventure in itself…
If you’re just dipping your toes into the world of meat-free eating, this halloumi and golden beet salad is the perfect dish for any time of day. Whilst halloumi has a higher fat content, a little goes a long way, keeping you fuller for longer!
This is really easy to whip up yourself, but we all have those days when meal prep sounds like the last way to spend an evening. If you’re Bristol based, you can order this exact bowl (and so many more delicious options!) from our favourite go-to office lunch delivery, Wilde Kitchen! Say goodbye to meal prep stress and hello to loveable lunchtimes!
Ingredients
Serves 1
30g Halloumi
2 Pre-Roasted Golden Beetroots
1/2 Toasted Pitta
2 cups Mixed Leafy Greens
30g Wild Rice
2 Chopped Dates
2 Tbsp Sweet Pickled Onions
1 tbsp Toasted Almond Flakes
1/2 Orange
Method
Pop the wild rice in a pan boil for 10-15 minutes until soft. Meanwhile, spiralise the beets, and slice the halloumi and chop the toasted pitta into small crouton-like pieces. When the rice is cooked, drain it and place in a bowl with your beet noodles on top of your mixed leaves. Pop your halloumi onto a griddle pan and grill on each side until golden brown. When they’re cooked, place them on top of your salad along with your onions, almond flakes, orange segments and chopped dates. Yum!
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