As elaborate as a meal may be, I would always consider it lacking if salad was not on the menu. I love salad so much that I can have it as a meal on its own. Of course, the caveat is that it can be highly customizable, so much so that "healthy" and "salad" are not always synonymous.
Fear not as this particular papaya-rocket salad is indeed healthy, wealthy, and wise. The sharp pepperiness of the rocket is softened by the mild sweetness of the papaya. The haloomi and toasted seeds give a textural interest, and the dressing is just spot on.
6 cups arugula
1 green onion, sliced
¼ cup coriander, chopped
1/2 pk haloomi cheese, sliced
¼ cup sunflower seeds, toasted
1 small papaya, peeled, deseeded, cubed
For the dressing:
3 tsp dijon mustard
1 tsp tobasco
1 clove garlic, grated
2 lemon, juice
1 1/2 tsp salt & pepper
1/2 cup olive oil
Lay the rocket leaves over the base of your serving dish.
Scatter over the bed of rocket all the other ingredients: sliced green onion, chopped coriander, sliced haloomi, cubed papaya, and toasted sunflower seeds.
For the dressing, blitz all dressing ingredients together in a blender.
Dress the salad just before serving.