Name: Beetroot, Pear and Haloumi Salad recipe
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 4
Ingredients: 3 bunches beetroot; 2 pears; 1/4 cup walnuts; 200 g haloumi; 2 cups baby spinach; 1/3 cup walnut oil; 2 tbs balsamic vinegar; 1 tbs honey

by chillihot Last updated on 07/09/2019

Quick and easy to make. A tasty and healthy salad, using fresh and seasonal ingredients, great for BBQs and picnics. - chillihot

Ingredients

3 bunches beetroot
2 pears
1/4 cup walnuts
200 g haloumi
2 cups baby spinach
1/3 cup walnut oil
2 tbs balsamic vinegar
1 tbs honey

Method

Step 1

Preheat oven to 180C. Wash and dry beetroot, wrap in foil and cook in oven for about 1 hour or until tender. When cooked remove and allow to cool.
Step 2

Peel and core pear and then poach in a saucepan of boiling water until tender, about 10 minutes. Remove from liquid and chop pear into 2 cm pieces.
Step 3

While beetroots are cooking, place walnuts in oven and roast for about 10 minutes, allow to cool.
Step 4

Place haloumi in a warmed slightly oiled fry pan and fry both sides until golden brown. Remove and cut into 2cm pieces.
Step 5

Mix walnut oil together with the balsamic vinegar and honey and set aside to use as a dressing.
Step 6

When beetroots are cool remove skin and cut into 2 cm pieces. Place in a salad bowl with the pear, roasted walnuts, haloumi cheese and baby spinach leaves. Add dressing and mix. Serve.