But this recipe is a healthy one, so in some way I feel like I have made up for my earlier downfall (at least that is what I am telling myself).
If you have the time, rather than buy already cooked and packaged beetroot, do try and roast your own at home. They taste so much better, and have such a fantastic sweetness. The best part is the stalks, which have a great flavour and are a great addition to any salad. All you have to do is pop the beetroots into a roasting tray, drizzle over a touch of olive oil and a sprinkle of salt. Cover the tray with foil, and place in a preheated 180C oven for about 40 minutes. To check if the beetroot are cooked, just stab one with the fork – the fork should slide in with a little bit of resistance (you don’t want the beetroot to be too soft, there should be a bit of bite). With the same fork scrape each beetroot to remove the skin, and you’re done.
So with the beetroot nice and ready, time to get on with the rest of the recipe.
Grilled Halloumi, Roasted Beetroot, Lambs Lettuce, Chicken & Couscous Salad with Dill Lemon Dressing
60 grams couscous (I used whole wheat)
75 grams torn, cooked chicken breast
75 grams roasted beetroot with stalks (as above), sliced
50 grams Halloumi, sliced into ¼ inch slices
Handful Lambs Lettuce
¼ bundle / small handful fresh parsley diced
½ tsp dried dill
2 TBSP extra virgin olive oil
1 TBSP fresh lemon juice
Salt and Pepper, to season
To start, cook the couscous according to the package instructions – pour the 60 grams into a bowl, cover with freshly boiled water and then cover the entire bowl with cling film. Set this all aside for 3-4 minutes, then remove the cling film and with a fork gently ‘fluff up’ the couscous. Set aside.
Grab a griddle pan and set this on a medium-high heat. When ready, griddle the halloumi for about 3 minutes on each side. To make sure the halloumi doesn’t stick to the griddle pan, you can brush both sides of the sliced halloumi with a touch of olive oil.
Next make the dressing, which is beyond easy! Just throw all the ingredients together in a small glass/jar and mix. If you would like, you can substitute half the olive oil for walnut oil or even, sesame oil. The latter gives the dish a really interesting flavour.
Now you are ready to assemble the salad! This is entirely up to you really, but I usually place the couscous on the bottom, and the layer over the rest of the ingredients, finishing off with the dressing. And that is it! Couldn’t be simpler! This dish can easily be served as a main, or even as a side dish – entirely up to you. Enjoy!