Haloumi and Beetroot Salad with Mint and Lime Dressing
Ingredients:
- 500g medium beetroot, washed and leaves removed
- 2 carrots, peeled and cut into chunks
- 1 red onion, peeled and cut into wedges
- 1 tablespoon olive oil
- 1 punnet cherry tomatoes, halved
- 180g South Cape Haloumi, sliced
- Olive oil, for frying
- Extra mint leaves, for garnish
Method:
Roast whole beetroot in a pan at 200°C for 30 minutes. Toss carrots and onion in oil, add to pan and roast a further 30 minutes until beetroot is tender.
Allow to cool, peel beetroot, cut into chunks and combine with roasted carrots, onions, cherry tomatoes and half the Mint & Lime Dressing. Arrange the salad ono serving plates.
Just before serving, quickly flash fry South Cape Haloumi slices in a hot oiled pan until golden on both sides. Place pan-fried Haloumi on salad, drizzle with remaining dressing and garnish with extra mint.
Serves 4-6
Mint & Lime Dressing
Ingredients:
- 1/4 cup of olive oil
- Grated rind of 1 lime or lemon
- 2 tablespoons lime or lemon juice
- 1 teaspoon honey
- 1/4 cup finely chopped fresh mint
- Sea salt and freshly ground black pepper, to taste
Method:
Shake all ingredients together in a screw-top jar and use as required.
Makes 3/4 cup
