Name: Roasted kalette and haloumi salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Ingredients: 2 red onions, cut into wedges; 250g baby beetroot, peeled, halved; 2 garlic cloves, thinly sliced; 18.20 gm olive oil; 160g pkt Australian Kalettes; 250g pkt haloumi, thinly sliced; 23.40 gm Dijon mustard; 20.00 ml white wine vinegar; 18.20 gm olive oil, extra; 27.00 gm maple syrup; 45g hazelnuts

Roasted kalette and haloumi salad

0 Likes

Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

Irresistible roasted kalette and haloumi salad.

Ingredients:

2 red onions, cut into wedges
250g baby beetroot, peeled, halved
2 garlic cloves, thinly sliced
18.20 gm olive oil
160g pkt Australian Kalettes
250g pkt haloumi, thinly sliced
23.40 gm Dijon mustard
20.00 ml white wine vinegar
18.20 gm olive oil, extra
27.00 gm maple syrup
45g hazelnuts

Instructions:

Preheat your oven to 180C and generously line a large baking dish with parchment paper.
In a bowl, mix together onion, beetroot, garlic, and oil. Transfer the mixture to the lined dish and bake for 35 minutes until vegetables are tender. Then add the kalettes to the onion mixture and bake for an additional 5 minutes until the kalettes are tender.
Heat a large non-stick frying pan over medium heat. Sear the haloumi until golden, approximately 1-2 minutes per side.
Mix the haloumi and kalette in a large serving bowl. In a small bowl, whisk together mustard, vinegar, extra oil, and maple syrup. Drizzle the dressing over the haloumi mixture and toss well. Top with hazelnuts and season before serving.

We use cookies

Similar Recipes

Roasted cauliflower, kalette and spiced chickpea salad

Crispy skin pork belly with caramelised apples

Roasted drumsticks with stir-fried kalettes

Lamb with beetroot and pumpkin salad

Roasted tomato fettuccine carbonara