Roasted Beetroot And Haloumi SaladBy Annalisa Perry On Nov 01, 2020
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Make this citrusy salad a part of your Easter celebrations for friends and loved ones.
All you have to do is throw all your ingredients of Roasted Beetroot And Haloumi Salad
- 4 large beetroot
- 200g haloumi
- Olive oil cooking spray
- 120g baby rocket
- 2 large oranges, peeled, sliced into rounds
- 1/3 cup orange juice
- 1 tablespoon lemon juice
- 2 tablespoons light olive oil
- 1 teaspoon dijon mustard
The instruction how to make Roasted Beetroot And Haloumi Salad
- Preheat oven to 200u00b0C/180u00b0C fan-forced. Trim beetroot stems. Wash beetroot. Pat dry. Wrap in foil. Place in a baking dish. Roast for 30 minutes or until tender and skin peels away when rubbed. Set aside until cool enough to handle.
- Meanwhile, make dressing Place orange juice, lemon juice, oil and mustard in a screw-top jar. Secure lid. Shake to combine. Refrigerate.
- Cut haloumi into 1cm-thick slices. Spray a frying pan with oil. Heat over medium heat. Cook haloumi, in batches, for 2 minutes each side or until light golden. Transfer to a plate lined with paper towel.
- Wearing rubber gloves, peel each beetroot. Cut into quarters. Arrange rocket, beetroot, orange and haloumi on a platter. Top with dressing. Serve.
Nutritions of Roasted Beetroot And Haloumi Salad
fatContent: 150.092 calories
saturatedFatContent: 9.3 grams fat
carbohydrateContent: 3.4 grams saturated fat
sugarContent: 8.6 grams carbohydrates
cholesterolContent: 7 grams protein
sodiumContent: 13 milligrams cholesterol
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