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  • Writer's pictureRhian Merritt

A Crowd Pleasing Spring Salad

Spring has brought an abundance of salad greens to our Market building - both WFM2Go and our Saturday Farmers' Market! I see this as a true sign of warmer weather and freshness that will carry us into the summer months. ☀️

A few years ago I was looking around my kitchen and having the classic dilemma of what to make for supper. I collected up some ingredients from the fridge and pantry, and decided to create something new. I whipped up this salad and it has become a staple for me since! It's incredibly versatile and can be switched up to match with what veg is already at home.

Rhian's Spring Salad

Ingredients (Serves 4-8 depending on main course/side dish)


  1. Preheat oven to 425°. Line a baking sheet with parchment paper.

  2. Peel your sweet potato and cube into medium sized chunks (roughly 1 inch thick).

  3. Drizzle 1tbsp of oil and 1 tbsp of honey and add any desired spices (I usually add paprika, crushed red pepper flakes, garlic powder, and onion powder) as well as salt and pepper. Mix well so that each chunk is well coated.

  4. Place potatoes on the baking tray and roast for 20-25 minutes - or until they are browned, soft inside, and a little caramelized in places.

  5. Chop greens, microgreens, and herbs to desired sizes. Dice the cucumber, tomatoes, and spring onion. Add into one serving bowl and mix.

  6. Heat a frying pan to a medium heat. Cut halloumi into slices around 1cm thick. Add olive oil to the pan and wait until shimmering before adding halloumi slices. Cook for 5 minutes on one side, and then 5 minutes on the other (or until golden brown in spots).

  7. Add in the halloumi and sweet potato once cooked and serve! A dressing of your choice can be added - I love a simple balsamic to bring some acidity to the mix.

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