Donal Skehan's health salad fix
Published 05/07/2015 | 02:30
Eating healthily when you're on the go can be very tricky so this healthy jar salad is a total life-saver. The quinoa will keep hunger at bay and the addition of the halloumi really adds an extra element. You don't have to roast the chickpeas but I love the extra crunch you get if you do. This salad is quick to prepare, satisfying and keeps really well in the jar - the perfect combo!
Healthy Jar Salad
You will need
400g chickpeas, washed and drained
1 tbsp olive oil
½ tsp paprika
1 tsp cayenne
250g halloumi, thinly sliced
200g kale, washed and stalks removed
1 carrot, julienned
1 avocado, cut into chunks
For the dressing:
1 tbsp white wine vinegar
3 tbsp olive oil
1 tsp Dijon mustard
1 clove of garlic, peeled and minced
Sea salt and freshly ground black pepper
Preheat the oven to 200°C. Place the chickpeas in a roasting tray and mix with the olive oil, paprika and cayenne. Roast in the oven for 20-25 minutes or until crispy. Cook the quinoa according to the packet and let it cool. Fry the halloumi in a pan until golden brown and set aside.
In a jar, mix together the ingredients for the dressing. In a bowl, mix the kale and dressing, then massage the dressing into the kale to make it softer.
Assemble the salad in a jar by placing the quinoa in the bottom then topping it with the carrot, kale, avocado, chickpea and halloumi. Pack it for lunch or enjoy at home.
Simple Salad Dressing
A good dressing can liven up any simple salad. As a rule, use three parts oil to one part acidity, whether it’s lemon juice, vinegar, etc. You can then add flavourings like garlic, paprika, chillies — the sky really is the limit when it comes to combinations. Make sure to season well as the dressing will flavour the whole salad.
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