Beetroot Carrot Salad

Full of healthy cell building folate and beta-carotene, this colourful summer salad is both healthy and tasty.

Yields: 6 servings

3 golden beetroots (peeled) or 3 large carrots (skin left on) or mixture of both

500 g haloumi (thickly sliced)

1 tsp fresh oregano leaves

100 ml maple syrup

50 ml fresh lemon juice

50 g spinach leaves

200 g hulled tahini

100 g crispy noodles

2 tbsp extra virgin olive oil

Preheat the oven for 10 minutes at 180C. Wrap the beetroot and/or carrots in foil and place in the oven for 40 minutes or until cooked through. Put aside to cool then cut into wedges.
In a saucepan, heat olive oil to a medium heat and brown the haloumi on both sides.
Turn the heat down and add the maple syrup, lemon juice and oregano and stir through.
Place a tablespoon of hulled tahini on each serving plate and a few baby spinach leaves on top, then add the haloumi and the beetroot/carrot wedges.
Sprinkle with crispy noodles and top with left over juice.

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