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Recipe: Halloumi, Beetroot Salad

Sophie Hitchens Thursday 24th August 2017   0 Comments

We are really enjoying sharing our favourite receipes with you all so I hope they are giving you some cooking inspiration! It provides me with an opportunity to make something nice for the girls in the office and we all get to enjoy eating the results! A delicious receipe I just found in a great book i have just bought: Fearne Cotton’s book Cook Happy Cook Healthy.

8 raw, unpeeled beetroot, topped and tailed, cut into 2cm thick wedges (any leaves retained)
1 1/2 tbsp olive oil
2 tsp balsamic vinegar
300g halloumi, cut in to thick slices
1/2 red onion, halved and thinly sliced
Sea salt and freshing ground black pepper
Small handful of fresh flat leaf parsley leaves, roughly chopped

For dressing:
3 tbsp extra virgin olive oil
2 tsp balsamic vinegar
1/2 tsp honey or maple syrup
1/2 tsp wholegrain mustard

Preheat the oven to 200C/180 F/Gas mark 6.

Place the beetroot wedges in a roasting tray, season generously with salt and pepper and toss with the olivee oil and balsamic vinegar. Roast in the oven for 40 minutes, until the beetroot is slightly blistered, and tender when pierced with a sharp knife.

Combine all the ingredients for the dressing in a small bowl and set aside.

Heat a large, dry frying pan over a medium heat. Add the halloumi slices and fry them for 2-3 minutes on each side, until softened and golden brown.

Layer the roast beetroot, beetroot leaves (if using), red onion and halloumi on a large flat serving dish, drizzling over the dressing as you go.

Scatter over the parsley and serve immediately.

Enjoy!