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
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.