beetroot and halloumi salad

A delicious starter or light main course the walnuts add a bit of crunchiness and the mint makes it delicious. It’s lovely on its own or with crusty bread and other salads.

Serves 2 as a starter, 1 as a main.

Ingredients:
1 packet of pre-cooked beetroot in natural juices, sliced or 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


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 as the halloumi should still be warm when you serve it.

4 thoughts on “beetroot and halloumi salad

  1. Hi Anna just showing my mum your blog she loves it v arty photos and great recipes! Keep up the great work 😍 And Happy Birthday! Xx

  2. Just made a version of this with some buckwheat to make it a little more substantial for dinner (and I didn’t have any salad leaves) and chucked in some toasted pumpkin and sunflower seeds and it was delicious. Thank you! I’m looking forward to making the beetroot curry too.

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