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Beetroot Carrot Salad

Yields6 Servings

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

beetroot and haloumi salad

 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.

Nutrition Facts

Servings 6