Copy of Halloumi, Kale, Mint and Pomegranate Salad

 

Although I don't advocate snacking between meals, there are times when a little protein snack is needed. And I sometimes take this to have for breakfast if I'm traveling. 

INGREDIENTS

1 handful almonds 
1 handful pecans 
Small handful pumpkin seeds
1 tablespoon maple syrup or coconut nectar 
1 tablespoon coconut oil
2 tablespoons chia seeds
¼ teaspoon sea salt
¼ teaspoon cinnamon
1 tablespoon goji berries

1. Preheat the oven to 150 c 

2. Combine nuts and seeds in a small bowl.

3. In a small saucepan, add the maple syrup and coconut oil. Whisk the maple syrup and oil over medium-low heat for about 30 seconds until coconut oil is melted; remove from heat.

4. Mix in the salt, cinnamon and chia seeds; stir until fully combined.

5. Pour the nuts and seed mixture into the saucepan; using a spatula to scrape up all the syrup and oil, combine the mixture until fully coated and evenly distributed.

6. Line a baking sheet with parchment paper and pour the mixture out on the pan and distribute in one even layer. 

7. Bake in the oven for 10 minutes. Stir, and bake for another 7 to 8 minutes.

8. Remove from the oven; stir in the goji berries while the mixture is still warm. Leave to cook and harden. Once hardened, break up any large chunks and store in a glass jar for up to 5 days.