0
  • No products in the cart.

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

Ingredients

  • 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
  • HONEY DRESSING
  • 2 oranges
  • 2 teaspoons white wine vinegar
  • 1 teaspoon honey

Instructions

  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.
Please follow and like me: