Veggie salad bowl with fried halloumi cheese and wild garlic dressing

Chef Pati

Ingredients

potatoes

medium sized beetroot 

yellow or orange carrots

red onion 

leaves of wild garlic

package halloumi cheese

batavia salad

2 tbsp. apple cider vinegar

1 tsp. mustard

6 tbsp. rapeseed oil

1 tbsp. frying oil 

salt and pepper

Preparation

Vegetables

Wash all vegetables thoroughly. If you like, you can peel the beetroot before cooking to mellow out the taste. Cut all vegetables in bite sized pieces. You can take aside some of the raw vegetables and slice them with a mandolin for a garnish. Steam the vegetables with a steaming basket and a pot. Fill the pot with water, just below the line of the steaming basket. Then place the vegetable slices in the basket. Close the pot with a lid and bring the water to a boil. Steam the vegetables for about 25 min.

Salad with fried halloumi cheese

Wash and drain the salad and place it in a bowl. Cut the onion in half. Dice one half finely for the dressing. Cut the other half in slices to fry with the halloumi. 

Cut the halloumi in slices of 0,5 cm. Pour about 1 tbsp. frying oil in a hot pan and fry the cheese on one side until golden brown. Then flip it and add the onion. When everything is lightly browned you can take it out of the pan. 

Salad dressing with wild garlic

For the salad dressing mix 1 tbsp. apple cider vinegar, 1 tbsp. mustard, 3 tbsp. rapeseed oil, mix it until it is emulsified. Cut the wild garlic in fine stripes, combine it with the diced onion and fold into the dressing.

Mix the steamed vegetables with the dressing and place them on top of the salad. Season with salt and pepper.

Suggestion: You can add a crunchy garnish by slicing bits of beetroot and carrot with a mandolin and place them on top of your bowl.