An Autumnal Salad

I had a wonderful gig this summer, touring the country promoting Campingaz¬† BBQ’s. I toured pretty much every weekend showcasing my recipes and feeding the general public. The only downside from such a great job is that now I cannot even look at a steak, let alone eat it. I am cowed out!

Hence the last few weeks I have been trying to come up with no meat options for myself and the kids. The kids are not quite as enthusiastic about this phase as I am but I shall persevere.

After many a pasta, potato and couscous dish, even I was looking for something a bit different. Squashes and Beets are in season and on my last visit to Lidl (I bloody love that place) I grabbed some beetroots and made up this salad. It is soo good I have eaten it pretty much everyday for a week.  I hope you like it too.

Beetroot and Halloumi Salad

As long as you have the two main elements, beets and halloumi, the rest is up to you. There is something really addictive about the sweetness of the beetroot and the saltiness of the cheese.

(Serves 2)

Ingredients

  • 4 small or 2 large fresh beetroots
  • pack of Halloumi
  • Rocket
  • Half a red chilli (finely diced)
  • Juice of half a lime
  • Splash of olive oil

Method

Turn on the oven to about 180C, prick the beets and put them on a roasting dish, roast for about 40mins until they have a bit of give in them. Set them aside to cool enough for you to peel them.

Heat up a frying pan and slice up the Halloumi. Splash a little olive oil on the cheese pieces then fry them in a pan until each side has a golden tinge. Set aside and then peel and slice the beets.

Place the beet slices on a plate and lightly season with salt and pepper. Scatter the rocket leaves over the top then the Halloumi slices and chilli. Dress with the lime juice and olive oil.


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