0:20

To Prep

0:30

To Cook

9

INGREDIENTS

EASY

DIFFICULTY

8

SERVINGS

4

AVG RATING

(5 Members)

Roasted beetroot and haloumi salad

Ingredients
    • Method
    • Related Recipes
    1. Step 1

      Preheat oven to 200°C/180°C fan-forced. Trim beetroot stems. Wash beetroot. Pat dry. Wrap in foil. Place in a baking dish. Roast for 30 minutes or until tender and skin peels away when rubbed. Set aside until cool enough to handle.

    2. Step 2

      Meanwhile, make dressing Place orange juice, lemon juice, oil and mustard in a screw-top jar. Secure lid. Shake to combine. Refrigerate.

    3. Step 3

      Cut haloumi into 1cm-thick slices. Spray a frying pan with oil. Heat over medium heat. Cook haloumi, in batches, for 2 minutes each side or until light golden. Transfer to a plate lined with paper towel.

    4. Step 4

      Wearing rubber gloves, peel each beetroot. Cut into quarters. Arrange rocket, beetroot, orange and haloumi on a platter. Top with dressing. Serve.

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