Weekly Meal Plan – Autumn Week 7, 2022
Warm Mediterranean Salad / Chicken Saganaki / Slow Cooker Asian Lamb / San Choy Bow
Warm Mediterranean Salad with Haloumi
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves - crushed
- 1 eggplant - cut into 1cm cubes
- 1 red capsicum - cut into 1cm cubes
- 1 zuchinni - cut into 1cm cubes
- 4 yellow squash - cut into 1cm cubes
- 200 g cherry tomatoes - cut in half
- 1 red onion - cut into 1cm cubes
- 180 gram haloumi - cut into 1cm cubes
- 120 g baby spinach
Basil Balsamic Dressing
- 1 tbsp toasted pine nuts
- ½ cup basil leaves
- 1 garlic cloves
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
Instructions
- Preheat oven to 200C.
- Place the oil, garlic, all vegetables (except spinach) and haloumi on a large roasting tray and toss to combine. Season with salt and pepper. Ensure that everything is evenly spread in a single later (use two trays if needed). Pop in oven and roast for 20 minutes.
- Meanwhile make the dressing. Add the pine nuts, basil and garlic to a mortar and pestle and roughly crush to a paste. Pour the oil and balsamic in a jar with a lid. Add the paste and toss to combine. Season.
- Divide the spinach among plates, add roasted vegetable and haloumi and pour over dressing.
