Beetroot salad with grilled halloumi
Beetroot has an earthy sweetness that benefits from something to brighten it up. In this beetroot salad with grilled halloumi, that counterpoint comes from the cheese: salty, firm, and golden on the outside.
Ingredients · Servings 2
- 400g of beetroot (cooked and drained)
- 150g of halloumi cheese
- 100g of carrot
- 1 handful of fresh mint
- 1 tablespoon of parsley (fresh and chopped)
- The juice of 1/2 a lemon
- Olive oil
- Salt (amount to taste)
- Pepper (amount to taste)
- 1 tablespoon of honey
Method · 25 min
- We cut the beetroot and carrot into similar-sized pieces.
- We transfer them to a salad bowl and add the mint and parsley.
- Season with pepper, a little olive oil, and lemon juice. Add a little salt (since halloumi is quite salty). Mix and set aside while you prepare the halloumi.
- We cut the halloumi into slices.
- We dry the slices well with kitchen paper so that they brown better.
- We heat a small amount of olive oil in a pan and place the halloumi slices in it.
- We brown them for about 2-3 minutes on each side, or until they are nicely browned.
- We serve the salad on a platter and top it with the freshly made halloumi. We finish with a drizzle of honey.
- We serve it immediately, while the halloumi is still hot. And that's it!
