Crispy Halloumi & Roasted Beetroot Salad
A delightful salad combining crispy halloumi cheese and roasted beetroot, perfect for a light lunch or as a side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Roasting and Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 200g Halloumi cheese
- 2 medium Beetroot
- 2 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 150g Mixed greens (e.g., arugula, spinach)
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and chop the beetroot into wedges. Toss with olive oil, salt, and pepper, then roast in the oven for about 25-30 minutes until tender.
- Slice the halloumi cheese into thick slices while the beetroot is roasting.
- Heat a non-stick skillet over medium heat and lightly fry the halloumi slices until golden and crispy on both sides.
- Whisk together balsamic vinegar and olive oil in a bowl for the dressing.
- Combine the roasted beetroot with mixed greens and the crispy halloumi once the beetroot is done.
- Drizzle the balsamic dressing over the salad and serve immediately.
Notes
Best served fresh; keep salad components separate if storing leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg