Beetroot and Haloumi Salad

4
Servings
25m
Prep Time
30m
Cook Time
55m
Ready In


"From our Sunday newspaper The Sunday Times. NOTE - full recipe title is Beetroot and Haloumi Salad With Caramelized Onion Dressing"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (527.9 g)
  • Calories 858.5
  • Total Fat - 32.2 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 79 mg
  • Sodium - 1828.7 mg
  • Total Carbohydrate - 106.2 g
  • Dietary Fiber - 7.9 g
  • Sugars - 5.9 g
  • Protein - 34.2 g
  • Calcium - 385.5 mg
  • Iron - 3.7 mg
  • Vitamin C - 66.9 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 200C/180C fan-forced.

Step 2

Line 2 large baking trays with baking paper and place beetroot, in a single layer, on one prepared tray. Place haloumi, in a single layer, on remaining tray.

Step 3

Drizzle beetroot and haloumi with 2 tablespoons of the oil and sprinkle beetroot with cumin and roast for 25 minutes, turning beetroot and haloumi halfway during cooking, or until haloumi is golden and beetroot is just tender.

Step 4

Meanwhile, place couscous in a heatproof bowl and add boiling water, cover and set aside for 5 minutes or until liquid is absorbed and then fluff couscous with a fork to separate grains and then add lentils and mint to couscous and season with salt and pepper and toss to combine and cover to keep warm.

Step 5

Heat remaining oil in a small frying pan over medium heat and add caramelized onion and cook, stirring, for 2 minutes or until heated through and now add vinegar and cook, stirring, for a further 2 minutes or until combined (see note).

Step 6

Layer rocket, couscous mixture, beetroot, and haloumi in serving bowls and drizzle with onion dressing and sprinkle with hazelnuts and extra mint leaves and serve.

Tips & Variations


  • You can use 80 grams baby rocket leaves instead.
  • You may need to add an extra tablespoon of vinegar to onion dressing, depending on the thickness of the caramelized onion used.

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