Griddled Halloumi With Beetroot & Orange
This vibrant salad combines the earthy sweetness of cooked beetroot with the tangy citrus flavors of fresh oranges, all tossed together with a zesty dressing. Golden halloumi slices add a salty, crispy contrast to the soft textures of the salad, making it a delightful medley of tastes and textures that is sure to impress.
— Constant Cookbook
Ingredients
- 250g pack cooked beetroot , cut into wedges
- 3 medium oranges , segments and juice
- 4 tsp white wine vinegar
- 2 x 250g packs halloumi cheese , drained
- 100g watercress
Instructions
- Heat a large griddle pan or frying pan over a high heat. In a large bowl, combine the beetroot, orange segments and juice and white wine vinegar. Season, then gently mix together.
- Carefully slice each block of halloumi into 4 pieces, then season on both sides with black pepper. Griddle or fry the halloumi for 1-2 mins on each side until golden and crisp, and the cheese is beginning to melt. Add the watercress to the beetroot and orange salad, then toss together. Divide the salad between plates, then top each with slices of hot cheese.
Cook Time
5M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 464 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 19 grams saturated fat
- Carbohydrate Content: 17 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 29 grams protein
- Sodium Content: 4.8 milligram of sodium
Comments
No comments found.