Rustle up a nourishing and warm winter salad made with some of these flavorful ingredients: artichokes, avocado, sweet potato, bell peppers, olive paste and halloumi or feta cheese.
If you appreciate the delicious savory taste of halloumi and are willing to invest the time it takes to chop it into bitesize cubes and sauté them, I strongly suggest giving it a try. However, if you prefer the no-frills approach, feel free to use crumbled feta or creamy cottage cheese instead.
Peel and dice potato into bitesize cubes if you're using this ingredient.
Steam potato for approximately 20 minutes or until soft. Drain the water.
To the pot of steamed potatoes, add ghee, pepper salt, organ-based seasoning and root medley powder.
Gently coat steamed potatoes in the butter mixture and set aside.
While potatoes are cooking, add diced peppers and sausages to a large tray lined with parchment paper and cook for up to 20 minutes.
When the peppers and sausages are cooked, remove from the oven.
Slice sausages and set pepper and sausage mixture aside.
If you’re using halloumi, add chopped halloumi cubes to a ceramic or other non-toxic non-stick frying pan without butter or oil, and pan-fry for a few minutes until golden. Keep tossing the halloumi chunks so they don’t stick to the pan.
Add sausage and peppers, halloumi, artichoke hearts, and avocado to the pot of potatoes and stir.
Transfer to serving bowls, and garnish with fermented probiotic hot sauce or olive paste.
