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

ShareTweetSaveBigOven
Yields6 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
1

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.

2

In a saucepan, heat olive oil to a medium heat and brown the haloumi on both sides.

3

Turn the heat down and add the maple syrup, lemon juice and oregano and stir through.

4

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.

5

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.

ShareTweetSaveBigOven

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

Directions

1

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.

2

In a saucepan, heat olive oil to a medium heat and brown the haloumi on both sides.

3

Turn the heat down and add the maple syrup, lemon juice and oregano and stir through.

4

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.

5

Sprinkle with crispy noodles and top with left over juice.

Beetroot Carrot Salad