Make this citrusy salad a part of your Easter celebrations for friends and loved ones.
Ingredients
- 4 large beetroot
- 200g haloumi
- Olive oil cooking spray
- 120g baby rocket
- 2 large oranges, peeled, sliced into rounds
Citrus dressing
- 1/3 cup orange juice
- 1 tablespoon lemon juice
- 2 tablespoons light olive oil
- 1 teaspoon dijon mustard
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Trim beetroot stems. Wash beetroot. Pat dry. Wrap in foil. Place in a baking dish. Roast for 30 minutes or until tender and skin peels away when rubbed. Set aside until cool enough to handle.
- Step 2Meanwhile, make dressing Place orange juice, lemon juice, oil and mustard in a screw-top jar. Secure lid. Shake to combine. Refrigerate.
- Step 3Cut haloumi into 1cm-thick slices. Spray a frying pan with oil. Heat over medium heat. Cook haloumi, in batches, for 2 minutes each side or until light golden. Transfer to a plate lined with paper towel.
- Step 4Wearing rubber gloves, peel each beetroot. Cut into quarters. Arrange rocket, beetroot, orange and haloumi on a platter. Top with dressing. Serve.
- Vegetarian
Nutrition
628 kj
Energy
9.3g
Fat Total
3.4g
Saturated Fat
2.4g
Fibre
7g
Protein
13mg
Cholesterol
762mg
Sodium
8.6g
Carbs (total)
All nutrition values are per serve
- Author: Annalisa Perry
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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