Colorful salads, even in winter, cheer up a rainy and windy day. Something cold, something hot, something raw, something cooked, some proteins, some vegetables and a variety of colors offer a perfectly balanced meal.
Last night I precooked 500 grams of peeled and chopped beetroot in the oven for 30 mins at 180° in a drizzle of olive oil. Tonight I mix the beetroot with 200 grams of boiled and peeled chestnuts (which I store in the freezer, or you can buy precooked), 1 teaspoon of dried thyme, 4 chopped garlic cloves, 1 teaspoon of nigella seeds and 1 teaspoon of sesame seeds and 200 grams of halloumi in cubes. Put all this in the oven for 15-20 mins at 180°. Stir halfway. Add pepper and salt. Serve this warm mixture with baby spinach, coriander oil (cfr blogpost Mackerel, so cheap and so much of ‘good fat’ blogpost) and 100 grams of greek yoghurt mixed with 2 table spoons of tahini, 2 table spoons of lemon juice, pepper, salt and a drizzle of olive oil (and some water if too thick).