Warm beetroot, baby kale & halloumi salad
SmartPoints® value per serving
Beetroot and halloumi are a match made in heaven – you’ll never get bored of this delicious salad.
2 whole, small, trimmed, scrubbed and chopped roughly
4 leaf/leaves, small
Vinegar, All Types
1 teaspoons, cider
110 g, sliced
- 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.
- Dry fry the walnuts for a minute or 2 until you can just smell their aroma. Set aside
- Divide the baby kale and little gem between 2 plates.
- To serve, scatter the beetroot over the leaves, followed by the halloumi and nuts. Dress with a drizzle of dressing and enjoy!