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.

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

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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