Beet and Halloumi Salad
This fried halloumi salad with beetroot is tender, crisp and nutritious! The light dijon mustard, vinegar, and olive oil dressing adds the perfect cherry on the top and brings all the flavors together perfectly.
INGREDIENTS
For Salad
- 1 packet, 8 oz halloumi cheese (block of halloumi cheese)
- 4 cups baby spinach, washed and dried
- 2 medium beetroot, cooked (boiled, grilled or roasted)
- 1 small red onion, sliced into half moon or circles
Dressing
- 3 tablespoon Olive oil
- 1 tablespoon Dijon Mustard
- 1 teaspoon lemon juice
- Salt to taste
- Black pepper to taste
- 2 tablespoon apple cider vinegar or red wine vinegar
INSTRUCTIONS
- Place all the dressing ingredients in a small bowl or a jar and shake/stir like crazy. Set aside (for best flavor, let chill in the fridge for 30 minutes-1 hour).
- Heat up a little cooking oil in a non stick or similar frying pan over medium heat. Add the halloumi slices (about ¼-½ inch thick) and cook them until golden brown on both sides (about 2-3 minutes). Transfer to a plate lined with paper towel to drain the excess oil. You can keep the halloumi warm in a preheated oven before ready to serve. If you have a grill, grill the cheese there which will add an appetizing smoky layer to it.
- Assemble the salad. In a large bowl, mix the spinach leaves, half of the dressing, and red onions in a bowl. Gently mix to combine. Arrange others ingredients on a serving platter and add beetroots (I like to add a pinch of salt to the beetroot before serving), halloumi and top with more dressing right before ready to serve. You can add a squeeze of citrus juice or a little lemon zest for a pleasing aroma and delicious flavors
ADD YOUR OWN PRIVATE NOTES
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!