The ‘All Occasion’ Salad

First and foremost, this salad is absolutely delicious and is a true crowd pleaser at any occasion. It’s full of protein, whole-grain carbohydrates, fibre, antioxidants, and minerals, such as; calcium, zinc and magnesium. All wonderful nutrients to help keep your brain firing and tummy satiated.

Once you make it, you’ll soon understand why I named it ‘The all occasion salad’. I have no doubt it will become a family favourite for dinner, or enjoyed through the week as work lunches.

This recipe makes about 6-10 serves, depending on whether you enjoy it as a meal of its own or as a side dish.

Let me give you an example of how you can utilise this salad over 3 days. However, the options are endless, and will last in the fridge for 5-7 days.

Saturday - BBQ with friends

Sunday night dinner - Use as a side salad with fish or chicken

Monday lunch - A big bowl on its own or accompanied by a boiled egg or tuna slices.

Economical tip*

You’ll note many of the ingredients (especially those in the dressing) are pantry staples. Which is fab for recreating it again, but to make it more economical I recommend shopping at bulk food stores for things like pepitas, almonds, rice and currants. That way you can stock up for a cheaper price, and have most of the ingredients on-hand for next time.

 
 

Ingredients

  • 4 cups cooked brown rice

  • 1 tin brown lentils (drained and rinsed)

  • 180g Halloumi

  • 100g Danish feta

  • 1 Shallot or 5x spring onions *finely chopped

  • 1 cup flat leaf parsley *finely chopped

  • 1/4 cup dill *finely chopped

  • 2 cups chopped baby spinach

  • 1/3 cup each

    • Pepita seeds

    • Slivered almonds

  • 1/4 cup each

    • Currants

    • Capers

  • Butter

  • S+P

Dressing

  • 1/4 cup extra virgin olive oil

  • 1 tbsp red wine vinegar

  • 1 tbsp dijon mustard

  • 1 tsp seeded mustard

  • 1 tsp maple syrup

  • S+P to taste


Method

  1. Prepare brown rice using absorption method (If using uncooked rice, you will need 1.5 cups. and 3 cups of liquid). Cook until liquid is fully absorbed. Once cooked, set aside and allow to cool.

  2. While rice is cooking, this is a good time to chop shallots, parsley, dill and spinach. And place them in a large salad bowl.

  3. Also a good time to make the dressing by adding all ingredients together in a small bowl and whisk until combined. Set aside for later.

  4. Melt 1 tsp of butter in a frying pan on medium heat. Then add pepitas & slivered almonds. Observe and stir regularly to ensure they don’t burn. Once they are lightly brown remove from heat immediately and place in a small bowl to set aside to cool.

  5. Using the same pan, crumble the halloumi and fry on medium heat until lightly browned, then add to the pepita and almond bowl.

  6. Once rice has cooled. Add it to the salad bowl along with lentils, currants, capers, pepitas, almonds and halloumi. Mix well.

  7. Add 1/2 the dressing and mix well.

  8. Taste the salad and adjust with addition S&P, or extra dressing.

Georgie Gorman