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Roasted beetroot and haloumi salad
Roasted beetroot and haloumi salad
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Add a zesty citrus salad to your Easter feast for a refreshing and vibrant touch.
Ingredients:
  • 4 large beetroot
  • 200g haloumi
  • Olive oil cooking spray
  • 120g baby rocket
  • 2 large oranges, peeled, sliced into rounds
  • 86.63 gm orange juice
  • 21.00 gm lemon juice
  • 36.40 gm light olive oil
  • 5.90 gm dijon mustard
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Trim and wash beetroot, then pat dry. Wrap in foil and place in a baking dish. Roast for 30 minutes until tender and skin peels away easily. Let cool before handling.
  • Prepare the dressing by combining orange juice, lemon juice, oil, and mustard in a jar with a lid. Shake well to mix the ingredients, then refrigerate until ready to use.
  • Slice the haloumi into 1cm-thick slices. Lightly spray a frying pan with oil and place over medium heat. Cook the haloumi in batches for 2 minutes on each side until it turns a light golden brown. Transfer the cooked haloumi to a plate lined with paper towels.
  • 1. Peel the beetroots with your hands. Quarter them. Place rocket, beetroot, orange slices, and haloumi on a platter. Drizzle with dressing and serve.

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