food

roasted beetroot & haloumi salad

rating (6)

Preparation: 20 minutes
Cooking: 35 minutes
Serves: 4 as an entrée

3 bunches (about 15) baby beets

1/3 cup parsley leaves

1/3 cup mint leaves

1 small red onion, halved and sliced

2 tbsp red wine vinegar

4 tbsp extra virgin olive oil

2 x 250g packs haloumi, cut into 1cm slices

Lemon wedges to serve

1 Preheat the oven to 200ºC. Trim the stalks from the beets and wrap in foil in groups of 2 or 3. Place on to a baking tray and roast for 30 minutes or until the beets are tender (this will vary depending on their size). Cool slightly before removing the skin under cold running water.
2 Cut the beets in half lengthwise and place into a bowl along with the parsley, mint, onion, vinegar and oil, then toss to combine.
3 Heat a little olive oil in a non-stick frying pan over medium to high heat. Add the haloumi slices and cook for 2–3 minutes on each side or until browned.
4 To serve, divide the beetroot salad between 4 serving plates, top with the haloumi slices and serve with lemon wedges.

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