Full of healthy cell building folate and beta-carotene, this colourful summer salad is both healthy and tasty.
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.
If you have been diagnosed with bowel cancer or are undergoing treatment, consult your doctor or dietitian for specific advice before making changes to your diet.
Ingredients
Directions
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.