For the dressing:
- 3 tbsp plain Greek yoghurt
- ½ cup fresh basil
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 2 tbsp chicory root syrup, honey or maple syrup
- Sea salt to taste
For the pickled onions:
- 2-3 red onions, sliced
- Apple cider vinegar
- 2-3 tbsp chicory root syrup, honey or maple syrup
For the salad:
- Roasted sweet potato, sliced
- 1 cup cooked quinoa
- 1 block halloumi, sliced and fried until golden
- 1 large handful of sautéed kale
- Pickled onions
- 1 avocado, sliced
- Toasted nuts
- First, make the pickled onions. Place the onions into a glass container, cover with apple cider vinegar and add the syrup to taste. Mix everything up and leave to sit for at least 20 minutes or overnight.
- To make the dressing, combine all ingredients and blend for a few minutes until smooth and bright green. This can be done with a jug and hand blender or a NutriBullet. Season to taste with salt.
- To serve, load up two bowls with sweet potato, quinoa, halloumi and greens. Top with avocado, pickled onions, seeds or nuts and drizzle with dressing. Serve and enjoy.
Recipe courtesy of Homespun Chicory Root Syrup.
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- For a dairy-free version of the dressing, substitute the yoghurt for plain coconut yoghurt or your favourite non-dairy alternative.
- Any leftover dressing will keep in the fridge for up to three days.
- If you don't feel like halloumi, opt for diced feta or crumbled goats cheese.
- The pickled red onions will keep in the fridge for up to one week in a sealed container. They work really well in salads, on tacos and burgers, and more.