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OK, OK, we know salad isn’t typically something to get excited about! What can we say? There’s just something about a well put-together bowl of veggies that makes us happy. If you have a problem with that, please “lettuce” know (hahaha sorry).
20ml extra virgin olive oil
60ml greek yoghurt
½ x lemon
10 grams parsley
150 grams halloumi
Cut the cauliflower into florets. Preheat the oven to 200 degrees celsius. Place the cauliflower on a baking tray and coat with olive oil and a pinch of salt. Cook in the oven for 25 minutes or until the cauliflower is golden brown at the edges. For the last 5 minutes, sprinkle the dukkah to allow the flavours to develop.
Meanwhile, peel the zucchini, then use the vegetable peeler to create ribbons (or use a spiralizer) . Mix the yoghurt and lemon juice in a bowl and season with salt and pepper. Chop the parsley.
Finally, chop your halloumi and fry in a pan with a teaspoon full of oil for 2 minutes each side or until golden. Assemble all of the ingredients in a salad bowl and enjoy!
Optional: If you eat meat, sub out the halloumi for some chicken.
400 grams pumpkin
1 tsp your choice of dried herbs
35ml extra virgin olive oil
90 grams quinoa
100 grams kale
2 tsp dijon mustard
½ x lemon
100 grams feta
1 tbsp pepitas
1 tsp chilli flakes
Peel and chop pumpkin or squash into 2cm chunks. Coat in 1 tbsp olive oil and dried herbs. Heat oven to 190 degrees Celsius and cook for 30 minutes until softened.
Thoroughly rinse quinoa and cook in a pan of simmering, salted water. Use 2 cups of water per the 1 cup of quinoa. Simmer for 10-15 minutes until all water is absorbed and quinoa is tender.
Roughly chop the kale and prepare the dressing by mixing lemon juice, mustard and remailing olive oil. Chop the feta.
Heat pepitas in a fry pan for 1-2 minutes until golden. Add all ingredients in a big salad bowl and mix thoroughly. Season with salt, pepper and chilli flakes.
500 grams chicken breast
1 punnet cherry tomatoes
1 x cucumber
1 x red onion
100 grams feta
2 cups baby spinach
1 cup quinoa
1 tbsp smoked paprika
1 gram coconut oil
extra virgin olive oil
1 tbsp lemon juice
1 x avocado
Dice the cucumber and avocado, chop cherry tomatoes and finely slice onion. Chop breast fillets into small pieces and sprinkle with paprika. Grill on a high heat in coconut oil for 10 minutes until cooked through.
While chicken is cooking, thoroughly rinse the quinoa and cook in 2 cups of salted boiling water for 15 minutes until the water is absorbed. Set aside to cool down.
Combine the spinach, tomatoes, cucumber, onion, quinoa and feta and dress the salad with olive oil, lemon juice and salt and pepper to taste. Serve salad in 4 medium bowls and top with chicken.
We hope you love these salads as much as we do! Don’t forget to share your creations with us on Instagram by tagging @keepitcleaner
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