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Haloumi and Beetroot Salad with Mint and Lime Dressing

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Ingredients

500g medium beetroot,
    washed and leaves removed
2 carrots, peeled and cut into chunks
1 red onion, peeled and cut into wedges
1 tablespoon olive oil
1 punnet cherry tomatoes, halved
180g South Cape Haloumi cheese, sliced
olive oil, for frying
extra mint leaves, for garnish

Mint and Lime Dressing
Makes ¾ cup
¼ cup olive oil
grated rind of 1 lime or lemon
2 tablespoons lime or lemon juice
1 teaspoon honey
¼ cup finely chopped fresh mint
sea salt and freshly ground black pepper

Method

Roast whole beetroot in a pan at 200°C for 30 minutes. Toss carrots and onion in oil, add to pan and roast a further 30 minutes until beetroot is tender. Allow to cool, peel beetroot, cut into chunks and combine with roasted carrots, onions, cherry tomatoes and half the Mint & Lime Dressing. Arrange salad on serving plates. Just before serving, quickly flash fry South Cape Haloumi slices in a hot oiled pan until golden on both sides. Place pan-fried Haloumi on salad, drizzle with remaining dressing and garnish with extra mint.

Mint and Lime Dressing
Shake all ingredients together in a screw-top jar and use as required.

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Haloumi and Beetroot Salad with Mint and Lime Dressing