Beetroot Carrot Salad

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

Healthy Everyday Low Fibre Meat Free

Serves: 6

Ingredients

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.