Happy new year everyone! Can’t quite believe we have reached 2017, last year went by so quickly it was all a bit of a blur. I for one am welcoming the fresh start with open arms, the decorations are down, the house is clean and I am focusing on new recipes for the year. Before I get in to this delicious salad, I just want to mention that I have added a new feature to the blog. In my top bar or top left if on mobile, you will find my ‘Food Calendar’. I have listed all food awareness days, weeks and months for the UK, US, Internationally and World. I will be updating it if new ones arise, so you will never again miss ‘National chocolate cake’ day. I hope you find it useful and I will be creating recipes to mark each event.
Now, let’s talk about this delicious salad. Packed full of rainbow vegetables, in season beets and radish. Salty halloumi and topped with a lemon, caper, chilli and garlic dressing. Simply delicious and so bright that it makes me smile. I ran a poll and the majority of you voted to see a lot more vegetarian recipes, turns out a lot of you are vegetarian. So I am ploughing my efforts in to researching and creating some delicious meat free alternatives. If you are doing #veganuary or are a vegan, simply remove the halloumi and replace it with something else you enjoy or eat the salad alone, it is very satisfying and packed full of nutrients. My Husband is currently eating it out of the serving dish with a serving spoon because ‘it is just so tasty!’
Once you get past all the chopping, the salad is easy to assemble and the dressing adds that extra bit of kick you need. Please know that this salad does not need any salt added, as the capers and halloumi add a decent amount of salt already. I hope you like it, I hope you decant it in to tubs and take it to work. Here’s to a tasty 2017.