Weekly Meal Plan – Autumn Week 7, 2022
Warm Mediterranean Salad / Chicken Saganaki / Slow Cooker Asian Lamb / San Choy Bow
Warm Mediterranean Salad with Haloumi
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves - crushed
- 1 eggplant - cut into 1-2 cm cubes
- 1 red capsicum - cut into 1-2 cm cubes
- 1 zuchinni - cut into 1-2 cm cubes
- 4 yellow squash - cut into 1-2 cm cubes
- 200 g cherry tomatoes - cut in half
- 1 red onion - diced
- 180 gram haloumi - cut into 1-2 cm cubes
- 120 g baby spinach
Basil Balsamic Dressing
- 1 tbsp toasted pine nuts
- ½ cup basil leaves
- 1 garlic cloves
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
Instructions
PREP
- make dressing / dice vegetables / dice haloumi
MAKE
- Preheat oven to 200C.
- Place the oil, garlic, all vegetables (except spinach) and haloumi on a large roasting tray and toss to combine. Season with salt and pepper. Ensure that everything is evenly spread in a single later (use two trays if needed). Pop in oven and roast for 20 minutes.
- Meanwhile make the dressing. Blitz the pine nuts, basil and garlic in a blender (or mortar and pestle), add the olive oil and balsamic and stir to combine. Season.
SERVE
- Divide the spinach among plates, add roasted vegetable and haloumi and pour over dressing.
Tips and Variations
GLUTEN FREE + VEGETARIAN
SHORTCUTS AND SWAPS - use any vegetables you like to mix together
Nutrition
Calories: 533kcal | Carbohydrates: 40g | Protein: 24g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Sodium: 608mg | Potassium: 2138mg | Fiber: 20g | Sugar: 15g | Vitamin A: 4739IU | Vitamin C: 106mg | Calcium: 1248mg | Iron: 31mg
