Tag: blackened

Winter Beetroot and Halloumi Caprese Salad

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Serves 4

Ingredients

  • 6 large beetroots, cut into thick slices
  • 1 dash olive oil
  • 1 dash salt and milled pepper, to taste
  • 200 g halloumi, sliced
  • 100 g hazelnuts, roughly chopped
  • 2 sprigs rosemary
  • 100 g baby spinach

Dressing

  • 45 ml balsamic vinegar
  • 60 ml olive oil
  • 1 half clove garlic, crushed

METHOD

  1. Preheat oven to 200°C
  2. Toss beetroots on a baking tray with olive oil and seasoning
  3. Roast until tender, about 40 minutes
  4. Toss halloumi with beetroots, hazelnuts and rosemary
  5. Roast for 5 minutes or until cheese is golden
  6. Arrange beetroots and halloumi on a platter
  7. Pile spinach on top
  8. Whisk dressing ingredients together
  9. Drizzle dressing over salad and serve

 

Pick n Pay is committed to promoting health and wellbeing among South Africans, and employs the services of a registered dietitian to provide food and nutrition-related advice to the public. For all your nutrition and health-related queries, email healthhotline@pnp.co.za or call 0800 11 22 88.

Blackened chicken and legume tabbouleh

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Double up, as this salad tastes even better the following day.  Serves 4 – 6

Ingredients

  • 2 (about 300g) PnP chicken breast fillets
  • 1/3 cup (80ml) olive oil
  • Salt and milled pepper
  • ½ can (200g) chickpeas, drained and rinsed
  • ½ can (200g) PnP lentils, drained and rinsed
  • 6 tomatoes, quartered
  • 6 PnP spring onions, sliced
  • 2 cups (500ml) PnP flat-leaf parsley, finely chopped
  • ½ cup (125ml) PnP mint, finely chopped
  • 1 tsp. (5ml) ground cumin
  • 1 tsp. (5ml) PnP ground coriander
  • Pinch of cinnamon
  • Juice (60ml) and zest of 1 large lemon

METHOD

  1. Butterfly chicken breasts and brush with 4 tsp. (20ml) olive oil. Season.
  2. Heat a griddle pan and fry chicken until slightly charred and cooked through. Set aside.
  3. Drain and rinse the legumes to remove excess sodium.
  4. Toss chickpeas, lentils, vegetables and herbs together and marinate for 20 minutes.
  5. Whisk remaining oil, spices, lemon juice and zest together.
  6. Toss dressing through chickpea and lentil mixture.
  7. Serve at room temperature with chicken.

Pick n Pay is committed to promoting health and wellbeing among South Africans, and employs the services of a registered dietitian to provide food and nutrition-related advice to the public. For all your nutrition and health-related queries, email healthhotline@pnp.co.za or call 0800 11 22 88.