Name: Beetroot, orange and haloumi salad with honey dressing recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 1
Ingredients: 1 bunch baby beetroot, trimmed; 1.25 gm ground cumin; 27.30 gm extra virgin olive oil; 180g packet haloumi, sliced; 250.00 ml fresh flat-leaf parsley leaves; 1/2 small red onion, thinly sliced; 125g can chickpeas, drained, rinsed; 2 oranges; 2 tsp white wine vinegar; 7.20 gm honey

Beetroot, orange and haloumi salad with honey dressing recipe

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Prep Time:
30 minutes

Cook Time:
50 minutes

Total Time:
80 minutes

Zesty citrus honey dressing elevates this light spring salad.

Ingredients:

1 bunch baby beetroot, trimmed
1.25 gm ground cumin
27.30 gm extra virgin olive oil
180g packet haloumi, sliced
250.00 ml fresh flat-leaf parsley leaves
1/2 small red onion, thinly sliced
125g can chickpeas, drained, rinsed
2 oranges
2 tsp white wine vinegar
7.20 gm honey

Instructions:

Preheat your oven to 200C/180C fan-forced. Wash and dry the beetroot, then individually wrap each one in foil. Arrange them on a baking tray and bake for 40-45 minutes until tender. Let them cool before handling.
While you wait, prepare the Honey Dressing. Squeeze 1 orange to get 2 tablespoons of juice. Combine orange juice, vinegar, and honey in a small bowl. Season with salt and pepper. Segment the rest of the orange.
Using disposable gloves, remove the peel from the beetroot, then cut them into quarters. Transfer the beetroot to a large bowl and mix in cumin and 1 tablespoon of oil. Season with salt and pepper, then toss everything together until well coated.
In a frying pan over medium-high heat, heat the remaining oil. Add the haloumi and cook for 3 minutes, turning occasionally, until golden. Transfer to a paper towel to drain.
Arrange herbs, onion, chickpeas, beetroot, haloumi, and orange segments on a serving plate, then drizzle with honey dressing. Enjoy!

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