Beetroot and Halloumi Salad
This Beetroot and Halloumi Salad with Pine Nuts and a creamy orange dressing is perfect if you don’t like salads. It’s got lots of flavour and texture and is the ideal light summer dinner or lunch.
Servings 4
Calories 595kcal
Ingredients
For the Dressing:
- 1 Tablespoon Olive Oil
- 4 Tablespoons Greek Yoghurt
- 2 Tablespoons Freshly Squeezed Orange Juice
- 1 Teaspoon Orange Zest
- 2 Teaspoons Honey
- Pinch of Salt and Pepper To taste
For the Salad:
- 1 Iceberg Lettuce Shredded and washed
- 200 g Cherry Tomatoes Cut in half
- 1/4 Red Onion Peeled and very finely sliced
- 2 Beetroots Cooked, Peeled and sliced into 3mm rounds
- 225 g Halloumi Drained and sliced into 8
- 30 g Pine Nuts
Instructions
- To make the dressing place the oil, yoghurt, orange juice and zest and honey in a small jug and whisk together.
- Taste and add salt and pepper, and extra orange zest to taste.
- Place in the fridge until you are ready.
- Preheat the oven to 180 degrees C (fan-assisted).
- Brush the halloumi and sliced beetroot with cooking oil, or spray with cooking spray.
- Place the halloumi on a large baking tray.
- Bake in the oven for 10 minutes.
- Remove from the oven and turn the halloumi.
- Add the beetroot in a thin layer, leaving a section of your tray empty for pine nuts, and return to the oven.
- Bake for 5 minutes.
- Remove from the oven and add the pine nut in a thin layer (use two trays if you need more space).
- Return to the oven and bake for a further 5 minutes.
- Place lettuce, cherry tomatoes and slices of onion in 2 salad bowls.
- Drizzle over a tablespoon or two of dressing.
- Remove the baking tray from the oven.
- Top with halloumi and beetroot and scatter over pine nuts.
- Add a little more dressing if desired.
Notes
- Switch for baby gem, romaine or anything crunchy if you prefer.
- I buy pre-cooked beetroots, if yours are uncooked make sure you peel and boil first.
- If your dressing has been in the fridge for more than a few minutes, give it a quick whisk before drizzling on.