Parsnip, Veggie Pepperoni and Halloumi Salad

An unusual combination, but a winning salad bowl. Great for those who have less than 30 minutes for lunch!

Prep:

5

minutes

Cook:

20

minutes

TOtal:

25

minutes

Ingredients

  • 1 medium parsnip, cut into rings
  • 40g Vegan Pepperoni (I use Quorn's Vegan Pepperoni)
  • 200g chickpeas, drained
  • 1 clove of garlic, finely chopped
  • 1/2 a red onion, sliced
  • 1 tbsp balsamic vinegar
  • 1 sprig of rosemary
  • 2 handfuls of kale
  • 8 cherry vine tomatoes
  • 80g halloumi, chopped into slices
  • 1 handful fresh salad leaves
  • Extra Virgin Olive Oil
  • Salt
  • Pepper

Instructions

  1. Preheat your oven to 200°C / Fan 180°C / 375°F / Gas Mark 6.
  2. In a small baking tray, gently drizzle a tiny bit of olive oil over the cherry tomatoes, along with a slight seasoning of salt and pepper and place in the oven to roast.
  3. In a small bowl, mix together the drained chickpeas, sliced red onion, chopped garlic and balsamic vinegar along with a tablespoon of olive oil, and place in a baking dish. Place the baking dish in the oven and cook for 15 minutes.
  4. In a large saucepan/wok, heat some olive oil over a high heat and then add the sliced parsnip, turning down to a medium heat. Cook for roughly five minutes until the parsnip has softened slightly and started to brown. Add in the pepperoni and rosemary sprig, and cook for a further five minutes, stirring occasionally.
  5. Place the sliced halloumi on the same baking tray as the cherry tomatoes, and cook until the halloumi is a beautiful caramel-colour.
  6. Throw in the kale to the parsnip and pepperoni mix and cook for a few minutes until the kale has slightly wilted.
  7. Mix together the salad leaves and kale and place everything else on top - the parsnip and pepperoni, the balsamic chickpeas and onion, the roasted cherry tomatoes and halloumi slices and finish with a final seasoning of salt and pepper.