beetroot and haloumi salad

Yields: 6 servings



  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.