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Beetroot + Halloumi Salad. 8 medium-sized beetroots, 10 slices halloumi, 8mm thick, pan fried ± 15 caper berries, 1 celery stalk, thinly sliced 3 handfuls rocket 1 handful cherry tomatoes, halved Method Preheat the oven to 180°C Roast the whole beetroots till very tender. Once cool peel and quarter them. In a serving dish place the cooked beetroot, top with the halloumi slices, caper berries, thinly sliced celery & cherry tomatoes. Drizzle with balsamic vinegar and extra virgin olive oil.