After a few late night ‘ready in 5 minute’ dinners, we all really needed a big fresh vege boost tonight. Enter a version of my Big-Ass Salad; the thing I throw together whenever scurvy threatens. This rendition has 7 servings of fresh veg, with nuts, halloumi and a beautiful sweet/sour dressing to keep things interesting. The ingredients are very fluid; mix and match to use what’s in the fridge. If you’ve had a big workout or an active day, you could serve this with a wholemeal bread roll or a potato baked in its skin.

For the salad:

4 cups mixed salad greens

4 asparagus spears, boiled/steamed and cut into 1 cm pieces

1 big handful coriander leaves, chopped

4 radishes, thinly sliced

1 cup snow peas, sliced

1 avocado, diced

1 cup cherry tomatoes, halved

To sprinkle over the top:

1 packet haloumi cheese

1/2 cup walnuts, toasted

Half a pomegranate

For the dressing:

2 tablespoons white balsamic vinegar

2 tablespoons extra virgin olive oil

1 teaspoon pomegranate molasses

Toss or layer all the salad ingredients in a big platter. Slice the haloumi and fry, then dice into .5 cm cubes, cool, and add to salad. Sprinkle the toasted walnuts over the top. Mix the vinegar, oil and molasses in a bottle or jar and shake until well blended, then pour over the salad. Squeeze the seeds from the pomegranate half all over the salad, then knock the back of the pomegranate with the back of a spoon to get the rest of the seeds out.