Beetroot Halloumi Salad

Beetroot Halloumi Salad

I have been wanting to post a new recipe for a few weeks now, I have a few recipes ready to be published, but haven’t written the blog post for them yet. Since I have a lot going on now and I am being super busy, I decided that instead of not posting at all, I would write shorter posts to accompany my recipes.

Although not very common to hear, winter season offers some of my favorite produce for salads. I could even argue that my favorite salads ever are winter salads, I mean I miss beetroot all year round and the sweet irresistible pomegranates are all what I need for perfect fulfilling salads.

This has been my go-to quick lunch and even dinners for the past few weeks, it is that good. Earthy red beetroots, peppery nutty arugula, warm creamy halloumi all mixed with a sweet tangy dressing. Every other night, I boil a few beets and cool them in the fridge ready for when I need to make the salad. I prefer to use smaller beets but go with whatever you have available.

Once you have cooked beets at hand the salad would be ready in under 10 minutes. Slice the halloumi and pan fry it with or without oil for 1.5 – 2 mins per side, depending on how hot your pan is. Slice the beets and make the dressing, it is that easy.

This dressing is very versatile and can be used for a lot of things and is worth of a post on its own. It also works especially well with this salad. The flavors of the honey, pomegranate molasses and nigella seeds compliment the beets and arugula so well, you won’t get enough of it. Since the dressing will have a thick consistency it is meant to be drizzled over the salad.

Another quick and easy recipe that doesn’t compromise on flavor!

Beetroot Halloumi Salad

Earthy beets, warm halloumi with a sweet tangy dressing, the glory of winter salads!
Course Salad
Prep Time 10 minutes
Cook Time 5 minutes
Servings 1

Ingredients

  • 2 – 3 small red beets
  • 1 pack arugula 100 g
  • ½ block halloumi cheese 120 g

Dressing

  • 1 tbsp pomegranate molasses
  • 1 tbsp honey
  • 1 tbsp olive oil
  • ¼ tsp nigella seeds

Instructions

  • Mix all ingredients under dressing in a small bowl.
  • Slice halloumi cheese into 1 cm thick slices and pan fry for 1.5 – 2 mins/ side.
  • Cut beets into wedges.
  • Assemble the salad and drizzle dressing over the salad.

Notes

The portion is for one person as a main, or 2 as part of a meal.


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