Halloumi & Beetroot Noodle Salad
A warm, rich and incredibly tasty beetroot and halloumi salad! This is a surprising and delicious vegetarian meal which comes together quickly and easily, and is packed with protein and nutrition.
Ingredients
- 4 red beetroots
- 225 g package of halloumi, cubed
For the sauce
- 1 bunch basil, around 25g
- A few sprigs mint, around 5g
- 1 garlic clove, roughly chopped
- ½ green chili, deseeded and roughly chopped
- 4 Tbsp Extra Virgin Olive Oil
- 2 Tbsp red wine vinegar
Instructions
- Preheat oven to 205C / 400F.
- Make your sauce by blending all ingredients in a mini food processor, or with a hand blender in a small bowl or jug.
- Spiralize your beetroot. Place them on a baking tray and toss with olive oil, salt and pepper.
- When the oven is heated, place your tray of spiralized beetroot, uncovered, on the top shelf. Bake for 5-10 minutes. It depends on your preference for how hard or soft you want them to be, as well as your oven. Mine were in for almost the full 10 minutes and came out fairly soft, no crunch.
- Allow your beets to cool down a little in a bowl while you pan fry the halloumi.
- Heat olive oil in a large frying pan . Add the halloumi cubes and cook until golden, turning frequently so they cook as evenly as possible on each side.
- Toss the beet noodles into the sauce. Add salt and black pepper, to taste. (Since we're using such a salty cheese, I didn't add any salt but I did go to town with the black pepper.)
- Finally, add the halloumi, and toss until distributed.
- Serve, topped with hummus if desired.
Serving: 1g, Calories: 372kcal, Carbohydrates: 12g, Protein: 17g, Fat: 29g, Saturated Fat: 10g, Polyunsaturated Fat: 17g, Cholesterol: 52mg, Sodium: 609mg, Fiber: 2g, Sugar: 6g
