A Nutritionist’S Winter Salad

Name: A Nutritionist’S Winter Salad
Cook time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 2 whole beetroots; 4 whole carrots; 2 whole red bell peppers; 1 can can of chickpeas; 0.5 whole small red cabbage; 1 bunch fresh herbs; 250 grams cooked puy lentils; 1 handful almonds; 200 grams Pomegranate seeds; 2 tbsp honey; 3 tbsp EVOO; 1 whole garlic clove; 1 tbsp Dijon mustard; 2 tbsp water; 0.5 whole lemon; 1 to serve Halloumi slices

A nutritionist’s winter salad 🥗

By @amberthenutritionist

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

2 whole beetroots
4 whole carrots
2 whole red bell peppers
1 can can of chickpeas
0.5 whole small red cabbage
1 bunch fresh herbs
250 grams cooked puy lentils
1 handful almonds
200 grams Pomegranate seeds
2 tbsp honey
3 tbsp EVOO
1 whole garlic clove
1 tbsp Dijon mustard
2 tbsp water
0.5 whole lemon
1 to serve Halloumi slices

Instructions

Add the beetroot, carrots, red pepper and chickpeas to an oven tray, drizzle with oil, season well and roast in the oven for 45 mins at 180C fan. Then allow to cool.
Mix the roasted veg, red cabbage, herbs, lentils, almonds and pomegranate in a large salad bowl.
Mix your dressing ingredients in a separate bowl, then add to the salad and mix well.
Serve with the halloumi on top.