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Fried haloumi and beetroot salad with walnut dressing
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Savor the delicious combination of tangy haloumi, sweet beetroot, and zesty walnut-caper dressing in our delightful salad.
Ingredients:
  • 6 large beetroot, trimmed
  • 2 250g haloumi, drained
  • 100g baby spinach leaves, washed, dried
  • 35g (1/3 cup) walnut halves
  • 90g (1/2 cup) drained capers
  • 125ml (1/2 cup) olive oil
  • 60ml (1/4 cup) balsamic vinegar
  • Salt & freshly ground black pepper
Instructions:
  • Preheat your oven to 180°C with 2 racks positioned inside.
  • Individually wrap each beetroot in foil, then roast them in the preheated oven for 1 hour until tender.
  • For the walnut dressing, toast walnuts on a baking tray in the oven until lightly golden and aromatic. Let them cool for 5 minutes before using.
  • Coarsely chop the walnuts, then mix them in a bowl with capers, oil, vinegar, and garlic. Stir well and season with salt and pepper to taste.
  • Take the beetroot out of the oven and allow it to cool for 10 minutes before proceeding.
  • Protect your hands by using rubber gloves. Peel each beetroot and slice into 3 thick crosswise slices. Set aside.
  • Cut each piece of haloumi into 6 slices. Heat half of the oil in a non-stick frying pan over high heat. Cook half of the haloumi slices for 1 minute on each side until golden brown. Transfer to a plate in a single layer. Repeat with the remaining oil and haloumi slices.
  • Place the spinach on serving plates and top with roast beetroot slices and haloumi. Finish by drizzling the walnut dressing over the salad and serve promptly.

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