Warm beetroot, baby kale & halloumi salad
10
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 2 • Difficulty: Easy
Beetroot and halloumi are a match made in heaven – you’ll never get bored of this delicious salad.
Ingredients
Beetroot
2 individual, small, trimmed, scrubbed and chopped roughly
Walnut Halves
25 g
Kale, raw
60 g
Olive Oil
2 teaspoon(s)
Lettuce
4 leaf/leaves, small
Vinegar, All Types
1 teaspoon(s), cider
Light Halloumi
110 g, sliced
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Wrap the beetroot pieces in foil and cook in the oven for 45-60 mins, until tender.
2
Dry fry the walnuts for a minute or 2 until you can just smell their aroma. Set aside
3
Divide the baby kale and little gem between 2 plates.
4
To serve, scatter the beetroot over the leaves, followed by the halloumi and nuts. Dress with a drizzle of dressing and enjoy!
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