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Warm beetroot, orange & haloumi salad
Warm beetroot, orange & haloumi salad
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Savory haloumi meets sweet beetroot and orange in this vibrant vegetarian salad.
Ingredients:
  • 3 medium beetroot, ends trimmed
  • 3 oranges, peeled, white pith removed
  • 36.40 gm extra virgin olive oil
  • 150g baby spinach leaves
  • 250g haloumi, drained, thinly sliced crossways
Instructions:
  • - Preheat the oven to 200°C. - Individually wrap each beetroot in foil and place them in a roasting pan. Roast them for 1 hour or until tender when poked with a skewer. - Let the beetroot cool for 15 minutes. - Using gloves to avoid staining, peel and cut the beetroot into wedges.
  • Hold the oranges over a bowl to catch any juice. With a sharp knife, cut along the sides of the white membrane to remove the segments. Squeeze the remaining juice from the flesh into the bowl to collect 80ml/1/3 cup juice. Mix in the oil and whisk until blended. Season with salt and pepper.
  • In a large bowl, toss together the beetroot, orange segments, and spinach. Serve on individual plates.
  • Fry the haloumi in a non-stick pan over medium-high heat until golden on both sides, approximately 1-2 minutes per side.
  • Sprinkle the haloumi over the salad, then generously drizzle the dressing before serving.

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