Delicious Beetroot Orange and Halloumi Salad
Ingredients
10 x Cooked Beetroot
Handfull chopped Coriander
Tablespoon Olive Oil
Method
Cut Beetroot into cubes
Slice the top and bottom of the orange and using a sharp knife slice each segment of the oranges
Roughly chop a handfull of coriander
Add Beetroot, Orange and Coriander to a bowl
Slice the Halloumi and Char-Grill on high heat for a minute or 2 on either side until nicely brown. Tear into small pieces and add to your Salad
Drizzle with Olive Oil and Serve
Serves 2
Butternut Squash and Pine Nut Salad
Ingredients
1 Butternut Squash
1 tsp Ground Turmeric
2 tbsp Rapeseed Oil
1/2 tsp Ground Mild Chilli Powder
Handfull Pine Nuts – Toasted (Optional)
Bowl of Rocket or Other Salad Leaves
Dressing
1 tbsp Rapeseed Oil / Olive Oil
2 tbsp Vinaigrette
1 tbsp toasted sesame oil
1 tbsp honey
Method
Chop the Butternut Squash into small cubes and mix in a bowl with turmeric, chilli powder and rapeseed oil until lightly coated.
Roast in the oven or aga for between 30 and 40 minutes. Please note you will need to pre-heat your oven. Add Rocket/Salad Leaves to a large Salad bowl
Toast Pine Nuts for a couple of minutes in a hot pan and add to the salad bowl
Add Roasted Butternut Squash Cubes
A lovely accompaniment to this salad is shavings of Parmesan or Parma Ham
For the dressing add olive oil/rapeseed oil, toasted sesame oil, vinaigrette and honey to a bowl and mix with sunflower seeds.
Add your dressing and serve.
