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Halloumi & Roasted Beetroot Salad


5 baby beets, ends removed, peeled, and cut into bite-sized pieces, 1 red onion halved and thinly sliced, 3 tbsp balsamic vinegar, 4 tbsp extra virgin olive oil, 1/2 clove of garlic, pureed, 1½ tsp Fehmalee’s Kitchen Base Seasoning, 1 tsp maple syrup, 4 slices halloumi cheese, about ¼ inch thick, 3 cups salad greens of choice (I used mixed baby greens), 1 tsp Fehmalee’s Kitchen Flavour Enhancer.


Pre-heat the oven to 190c.Toss the beets in 2 tbs of olive oil and season with ½ tsp base seasoning. Add to a baking dish and roast for 30-35 minutes, or until the beets are crisp on the outside and tender on the inside.

In a small bowl add the balsamic vinegar, remaining olive oil, maple syrup, flavour enhancer and remaining base seasoning. Whisk and set aside. Place the halloumi slices on a non-stick frying pan and cook for 2-4 minutes on medium heat. Once a light brown layer has formed on the cheese, flip to the other side and cook for 30-60 seconds or until there is a light brown layer.

Once the beets are done, leave to cool for a couple of minutes. Add salad greens to serving tray, top with the beet roots, halloumi slices, onions and drizzle on the dressing. Then serve.


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