Beetroot And Toasted Hazelnut Salad With Haloumi And Plum Dressing

Beetroot And Toasted Hazelnut Salad With Haloumi And Plum Dressing

Ready in 40 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 17, 2016.
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A crisp salad served with a delicious plum dressing!

Ingredients

BEETROOT AND TOASTED HAZELNUT SALAD

  • 3 beetroots, peeled and cut into 1cm-thick wedges
  • 1 red onion, peeled and cut into 1cm-thick wedges
  • 2 teaspoons maple syrup or runny honey
  • 1 tablespoon olive oil
  • 200 g walnut and fig sourdough
  • 1/4 cup chopped toasted hazelnuts
  • 150 g baby beetroot leaves

HALOUMI

  • 200 g haloumi cheese

PLUM DRESSING

  • 2 tablespoons plum sauce
  • 1 tablespoon extra-virgin olive oil

TO SERVE

  • 3 tablespoons coriander leaves

Steps

  1. oven to 200°C. Line two oven trays with baking paper. Preheat BBQ hot plate to medium (if using).
  2. Place beetroot and onion wedges on first prepared tray and toss with maple syrup/honey and olive oil. Season with salt and pepper and roast for 25–30 minutes until cooked and slightly caramelised.
  3. Dice sourdough 2cm, toss with a drizzle of olive oil on second prepared tray and season with salt and pepper. When beetroot and onion have 10 minutes cook time remaining, bake sourdough (on rack above vegetables) for about 10 minutes or until golden and crispy.
  4. Slice haloumi along the short side, into 1cm-thick slices. Heat a drizzle of olive oil in a large fry-pan on medium heat. Cook haloumi for about 1 minute each side until golden.
  5. Mix plum sauce with extra-virgin olive oil. In a bowl, toss half the plum dressing with beetroot and onion wedges, croutons, hazelnuts and beetroot leaves.
  6. Divide beetroot and toasted hazelnut salad between plates. Top with haloumi and drizzle over remaining plum dressing. Scatter over coriander leaves.

Nutritional Information

Energy 2608 kj
623 kcal
Protein 23.5g
Carbohydrate 44.7g
Fat 37.3g