Orange is the new Green - Warm Salad with grilled Haloumi and Dosa

This is a substantial vegetarian meal if you serve the salad up with dosas (a pancake from the South Indian cuisine) and a dollop of Greek yoghurt. My daughter has experienced that wheat makes her belly swell up, so I been looking for gluten free alternatives to bread. This salad has the most lovely yellow and orange colors and the dressing a asian sweet and sour touch.

For the salad (serve 4)

Ingredients

• 1 conehead sweetheart cabbage

• 1 fennel bulb

• 2 sweet peppers orange and red (or a bunch of mini peppers in different colors)

• 2 sweet potatoes

• 1 sweetcorn (or a tin of sweetcorn)

• A handful of cherry tomatoes

• A bunch of coriander

• A handful of toasted pumpkin seeds

• A packet of haloumi cheese

For the dressing

• 1 tbsp of grated fresh turmeric

• 1 tbsp of fresh grated ginger

• 1 lemon - zest and juice

• 2 tsp of dijon mustard

• 3 tbsp of mirin (sweet Japanese sauce) or 2 tbsp of marble syrup

• 1 tsp of fish sauce

• 1 tsp of sesame oil

• 2 tsp soya sauce

• 4 tbsp of virgin olive oil

• Salt and pepper if needed

(The healthy ingredients in the turmeric root are released when it’s in contact with pepper or fats like oil)

Method

1. Peal the sweet potatoes and cut into wedges.. Rinse the sweet peppers cut into 4 wedges each and discard the seeds. Transfer to a baking tray covered with baking paper together with the sweet peppers . Rub in oil and scatter a little salt. Put in the oven on 200°C for 30 minutes.

2. Meanwhile slice the the cabbage into 4 wedges, remove the hard stalk at the end. Slice the Fennel bulb into thin slices. Transfer to a large baking tray covered with baking paper together with the sweet corn, drizzle with oil and a little salt. Bake in the top of the oven for 20 min or till the surface is charred. (Take the sweetcorn out after 10 minutes and leave to cool a little before cutting off the kernels).

3. Toast the pumpkin seeds with a little oil and salt.

4. Slice the haloumi in 0,5 cm slices. fry on a oiled griddle pan.

5. Arrange the cabbage, fennel and sweet potatoes in the bottom of a large serving plate, the peppers and the sweetcorn on top. Pour the dressing on the sallad. Arrange the haloumi, coriander, toasted pumpkin seeds and cherry tomatoes on top.

6. Serve with dosas and Greek yoghurt.

For the dosas

Ingredients

• 1,5 dl of gram flour (chickpea flour)

• 1,5 dl of rice flour

• 1 tsp of bicarbonate soda

• 1 tsp of salt

• 1 tsp of fennel seeds

• 1 tsp of Garam Marsala

• 500 ml of water

• vegetable oil for frying

Method

1. Mix the ingredients into a thin batter.

2. Heat up a non-stick pan and ad a little vegetable oil.

3. Pour in the batter to form a thin pancake. when it bubbles and has set flip the pancake and bake on the other side.

4. Serve with the salad.