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Mozzarella & Haloumi Cheese

Haloumi and Beetroot Salad with Mint and Lime Dressing

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.