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.

Ingredients:
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

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How:
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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