Beetroot, Orange & Haloumi Salad
Say HALLOU to this vibrant Beetroot, Orange & Halloumi Salad! Beetroots are a delicious earthy flavour alongside the sweetness of orange, and moorish halloumi.
Ingredients
1 bunch baby beetroot, trimmed
½ tsp ground cumin
1 heaped tbs olive oil
225g halloumi, sliced
½ cup fresh parsley leaves
½ cup fresh mint leaves
Half a can chickpeas, drained
1 orange, peeled and cut into segments
1 orange, juiced
1 ½ tsp honey
2 tsp white wine vinegar
Salt and pepper, to taste
Method
Preheat oven to 180C. Thoroughly wash beetroot and pat dry. Wrap each beetroot in foil and place them all onto a lined baking tray.
Bake in the oven for 40 – 45 mins or until tender. Allow beetroot to cool enough so you can handle them.
To make the dressing, whisk together the orange juice, honey and white wine vinegar in a small bowl. Season with salt and pepper, to taste.
Peel the beetroot (Note: beetroot juices may stain your hands so wear gloves if desired). Cut each beetroot into quarters and place in a large bowl. Toss through the cumin and oil, and season with salt and pepper.
Heat ½ tbs olive oil in a frying pan over a medium-high heat. Add the sliced halloumi and cook, turning, for 3 mins, or until golden. Transfer to a plate lined with paper towel to drain.
Place the parsley, mint, chickpeas, beetroot, halloumi and orange segments onto a serving plate. Drizzle over the dressing and serve!
Recipe source: A Better Choice