Beetroot, orange and haloumi salad with honey dressing

INGREDIENTS
  • 1 bunch baby beetroot, trimmed
  • 1/2 tsp ground cumin
  • 1 1/2 tbsp extra virgin olive oil
  • 180g packet haloumi, sliced
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/2 small red onion, thinly sliced
  • 125g can chickpeas, drained, rinsed
  • Honey Dressing
  • 2 oranges
  • 2 tsp white wine vinegar
  • 1 tsp honey

DIRECTIONS

Step 1

Preheat oven to 200C/180C fan-forced. Wash beetroot and pat dry. Wrap each beetroot in foil. Place on a baking tray. Bake for 40 to 45 minutes or until tender. Set aside until cool enough to handle.

Step 2

Meanwhile, make Honey Dressing. Juice 1 orange (you’ll need 2 tablespoons). Whisk orange juice, vinegar and honey together in a small bowl. Season with salt and pepper. Segment remaining orange.

Step 3

Wearing disposable gloves, peel beetroot. Cut each beetroot into quarters. Place in a large bowl. Add cumin and 1 tablespoon oil. Season with salt and pepper. Toss to coat.

Step 4

Heat remaining oil in a frying pan over medium-high heat. Add haloumi. Cook, turning, for 3 minutes or until golden. Transfer to paper towel to drain.

Step 5

Place herbs, onion, chickpeas, beetroot, haloumi and orange segments on a serving plate. Spoon over honey dressing. Serve.

Made on
Tilda