So here we go, my official first blog post for Margarita’s Kitchen! And what do I decide to post? A salad recipe…a salad recipe? Really? Well to be fair I should’ve started off with something a bit more appetising. Chocolate brownies, perhaps?
But thankfully, this is a really good salad recipe. One of my favourites actually, and hopefully one that you all will enjoy making and eating as well!
So, bring on the Beetroot and Halloumi Salad with Toasted Walnuts.
The great thing about this recipe is you really don’t need too many ingredients. Six to be exact, and that definitely is a plus!
So here is what you will need to make this scrumptious salad –
- 5 raw beetroot (try to avoid the really larges ones, as the small-medium size beetroot are sweeter, and the ones you should be going for. Look for beetroot that are about the size of a lemon
- 250 grams halloumi
- 75 grams walnuts
- 2 ½ tbsp walnut oil
- 1 ½ tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- To start, set the oven to 200C/180C fan, put the washed beetroot into a roasting tray, cover with foil and cook for about 45 minutes. You will know the beetroot is perfectly done, if you are able to push a knife through a beetroot easily, and with no resistance. If the knife is about to break, well then it probably needs a bit longer in the oven…
- Once the beetroot have cooled down, remove the skin. If you just rub the beetroot between your two hands, the skin should come off easily. If you have any handy, a set of plastic gloves would be really useful about now! Otherwise get ready to have a set of pinks hands for a few days.
- Slice each beetroot into 6-8 pieces, and place in a low temperature oven – just to keep them warm, while you get on with the dressing and halloumi.
- Grab a griddle pan, and warm this up on a medium heat – not too hot as the halloumi will likely stick and burn.
- Slice the halloumi into ¼ inch slices, if they seem a bit wet, dry them off with a bit of kitchen roll. Place the sliced halloumi on the griddle plan, and cook for about 2-3 minutes on each side – just until the halloumi catches some colour and softens in texture.
- While making the halloumi start toasting the walnuts by placing them in a frying pan, and cook on a medium heat for about 3 minutes – just until they start to release their oils, and a lovely aroma. Don’t know about you, but this is one of my favourite smells in the world!
- Once the halloumi is done, assemble on a plate, and top with the cooked & sliced beetroot, as well as a few crushed and whole toasted walnuts.
- And last but not least – the dressing. Just assemble the last three ingredients, add a touch of salt and pepper to season, and drizzle over your salad. Voila! All done!