Roast the chickpeas until golden and crisp, then cook the halloumi until lightly browned on both sides.
Arrange the Florette Mixed Salad in a serving bowl and top with the halloumi, roasted chickpeas, pomegranate seeds, pumpkin, candied walnuts, toasted pumpkin seeds and goji berries.
Drizzle over the lemon & tahini dressing and serve immediately.
THE CRISPY CLUCKER!
Ingredients
FLORETTE CRISPY SALAD 50g
GRILLED/CHOPPED CHICKEN 80g
ROASTED CRISPY BROCCOLI 50g
OMEGA SEED MIX 15g
DIJON VINAIGRETTE 30ml
MAKE IT MAXIMALIST!
PICKLED ONION (ON MENU) 10g
AVOCADO 20g
CRISPY BACON 15g
EGG 20g
METHOD:
Roast the broccoli until crisp at the edges, grill the chicken and cook the bacon until golden and crunchy. Slice the hard-boiled egg.
Add the Florette Crispy Salad to a large bowl and top with the chicken, bacon, broccoli, avocado, pickled onion and egg.
Scatter over the omega seed mix, drizzle with the Dijon vinaigrette and toss gently before serving.
EAST MEETS FEAST
Ingredients
FLORETTE ASIAN STYLE SALAD 80g
PAPAYA 30g
TONKATSU DRESSING (FROM OUR SALAD BAG)
SESAME TOFU 50g
ROASTED PEANUTS 20g
EDAMAME BEANS 50g
MAKE IT MAXIMALIST!
OMEGA SEED MIX 10g
RAW SLICED CHILLI 5g
PICKLED ONION 10g
FRESH HERBS (CORIANDER, MINT) 10g
METHOD:
Cook the sesame tofu until golden and warm through, then prepare the edamame beans according to pack instructions.
Place the Florette Asian Style Salad into a serving bowl and top with the tofu, edamame, papaya, pickled onion, chilli, fresh herbs and roasted peanuts.
Finish with the crispy seaweed-inspired sprinkle, drizzle over the tonkatsu dressing and serve.
