Roast Beetroot and Haloumi Salad

Serves 2
Calories:   kcal/serving

source: Royal Oak, Abbots Langley

Ingredients

2 large beetroot, peeled and diced 1cm
200g butternut squash, diced 1cm
8 cherry tomatoes, halved
1 red pepper, ½ inch dice
400g halloumi cheese
mixed salad leaves
fresh baby spinch leaves
1 avocado
1 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp sweet chilli sauce



Method

  1. Preheat the oven to 200º (180º fan).

  2. Place the beetroot and  butternut squash, cut into bite sized pieces, in a roasting tin.  Toss in a little olive oil. Roast for 30 mins, turning half way through.

  3. Meanwhile, make the salad dressing by mixing together the olive oil, wine vinegar and sweet chilli sauce.

  4. Place the salad leaves and tomatoes in a bowl. Slice the avocado and add to the salad leaves. Toss in the salad dressing.

  5. Slice the halloumi cheese, and place under the grill for 2-3 mins, until both sides are golden.

  6. Mix the roasted veg into the salad, and serve with the sliced halloumi on top

Return to Index