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Beetroot, Orange and Haloumi Salad with Honey Dressing


Beetroot, orange and haloumi salad with honey dressing

Course Salad
Keyword Healthy
Prep Time 30 minutes
Cook Time 42 minutes
Servings 4


  • 1 bunch baby beetroot trimmed
  • 1/2 teaspoon ground cumin
  • 1 1/2 tablespoons extra virgin olive oil
  • 180 g packet haloumi sliced
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/2 small red onion thinly sliced
  • 125 g can chickpeas drained, rinsed
  • 2 oranges
  • 2 teaspoons white wine vinegar
  • 1 teaspoon honey


  1. Preheat oven to 200C/180C fan-forced. Wash beetroot and pat dry. Wrap each beetroot in foil. Place on a baking tray. Bake for 40 to 45 minutes or until tender. Set aside until cool enough to handle.
  2. Meanwhile, make Honey Dressing. Juice 1 orange (you’ll need 2 tablespoons). Whisk orange juice, vinegar and honey together in a small bowl. Season with salt and pepper. Segment remaining orange.
  3. Wearing disposable gloves, peel beetroot. Cut each beetroot into quarters. Place in a large bowl. Add cumin and 1 tablespoon oil. Season with salt and pepper. Toss to coat.
  4. Heat remaining oil in a frying pan over medium-high heat. Add haloumi. Cook, turning, for 3 minutes or until golden. Transfer to paper towel to drain.
  5. Place herbs, onion, chickpeas, beetroot, haloumi and orange segments on a serving plate. Spoon over honey dressing. Serve.