Summer, and the mind turns to salads

We have certainly been having an early taste of what I believe will be a long, hot summer here in the Hunter Valley. And of course when the weather heats up your palette craves anything that will give you relief. So what better for a quick dinner solution than a scrumptious healthy salad?

I came up with this one last night and I think it will remain on the menu for some time! It keeps very much within the boundaries of my Mediterranean palate and was absolutely delicious.

250gms haloumi cheese
2 sweet potato (kumara) roughly diced
250g button mushrooms
2 zucchinis
3 shallots (single stems)
cos lettuce
1 orange, halved
extra virgin olive oil

Dressing:
2 tbsps egg mayo
splash YIAH Fig Balsamic Vinegar (or Caramelised if you don't have fig. If you don't have either contact me to order! alybrownyourinspiration@y7mail.com )
splash YIAH Robust Extra Virgin Olive Oil
squeeze of orange juice

METHOD
Chop sweet potato, brown in pan. When almost cooked add mushrooms (halved), zucchinis (rough chopped) and shallots (3cm lengths) and stir until al dente (you want the veggies to be still firm to hold their shape in the salad).
Rip cos lettuce into pieces, rinse and drain.
Remove cooked vegetables from pan, wipe and reuse to grill the haloumi. Cut into 1 cm slices, spray pan lightly with olive oil and grill until golden brown (turning once). Finish with a splash of orange juice (squeezed fresh from 1 half of orange). Remove from heat.
To make dressing - combine all ingredients in bowl and whisk.
Assemble -
place cos, then vegies, then haloumi (serve whole or in pieces - up to you) on plate, creating height as you go. Drizzle with dressing and serve!

This is a great vegetarian recipe, if you must add meat grilled diced chicken would complement beautifully.

Bon Appetit!

PS It was so yummy I forgot to take a photo! Will try to remember tonight when we have the same dinner again. I promise to upload if i do.