beetroot and halloumi salad

A delicious starter or light main course, the walnuts add a bit of crunchiness. Can be served with warm pitta bread.

Serves 2 as a starter. 1 as a main.

1 packet of pre-cooked beetroot in natural juices, chopped into cubes
1 packet of halloumi cheese, cut into six slices
juice of half a lemon
1 tablespoon of finely chopped fresh mint
2 tablespoons of olive oil
a handful of chopped walnuts
salad leaves
salt and pepper


Mix the olive oil with the lemon juice, salt and pepper.
Stir in the chopped mint, walnuts, and beetroot.
Sear the halloumi in a lightly oiled frying pan for about 2 minutes on each side.
Arrange the salad leaves on a plate(s).
Spoon on the beetroot and walnuts. Place the halloumi on top.
Serve straight away.


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