Name: Beetroot and haloumi salad with caramelised onion dressing recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1
Ingredients: 3 medium beetroot, peeled, thickly sliced; 2 x 225g packets haloumi, sliced; 56.88 gm extra virgin olive oil; 1.25 gm ground cumin; 250.00 ml couscous; 250.00 gm boiling water; 400g can lentils, drained, rinsed; 40.00 ml chopped fresh mint leaves; 125.00 ml caramelised onion; 62.50 ml red wine vinegar; 1 large bunch rocket (see notes); 82.50 ml skinless hazelnuts, toasted, roughly chopped; Fresh mint leaves, to serve

Beetroot and haloumi salad with caramelised onion dressing recipe

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Prep Time:
25 minutes

Cook Time:
30 minutes

Total Time:
55 minutes

Tantalizing beetroot and haloumi salad.

Ingredients:

3 medium beetroot, peeled, thickly sliced
2 x 225g packets haloumi, sliced
56.88 gm extra virgin olive oil
1.25 gm ground cumin
250.00 ml couscous
250.00 gm boiling water
400g can lentils, drained, rinsed
40.00 ml chopped fresh mint leaves
125.00 ml caramelised onion
62.50 ml red wine vinegar
1 large bunch rocket (see notes)
82.50 ml skinless hazelnuts, toasted, roughly chopped
Fresh mint leaves, to serve

Instructions:

- Preheat your oven to 200C/180C fan-forced and line 2 large baking trays with baking paper. - Arrange the beetroot slices in a single layer on one tray and do the same with the haloumi on the other tray. - Drizzle 2 tablespoons of oil over the beetroot and haloumi. - Sprinkle the cumin over the beetroot. - Roast everything for 25 minutes, making sure to turn the beetroot and haloumi halfway through, until the haloumi is golden and the beetroot is just tender.
Place couscous in a heatproof bowl and pour in boiling water. Cover and let it sit for 5 minutes until the liquid is absorbed. Fluff the couscous with a fork to separate the grains, then add lentils and mint. Season with salt and pepper, toss to combine, and cover to keep warm.
In a small frying pan over medium heat, warm up the rest of the oil. Add the caramelized onion and cook for 2 minutes until heated through, stirring occasionally. Then, add the vinegar and cook for an additional 2 minutes until well combined. Layer rocket, couscous mixture, beetroot, and haloumi in serving bowls. Drizzle with onion dressing, sprinkle with hazelnuts and extra mint leaves, then serve.

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