Skip to Content

Opening Hours

Today7.30am - 8.30pm
Wednesday7.30am - 8.30pm
Thursday7.30am - 8.30pm
Friday7.30am - 8.30pm
Saturday7.30am - 8.30pm
Sunday7.30am - 8.30pm
Monday7.30am - 8.30pm


Roasted beetroot and haloumi salad

Serves   4
Prep time: 10 mins
Cooking time: 40 mins

Sweet, salty and fresh this roasted beetroot and haloumi salad is easy to prepare and so delicious. Each mouthful is the perfect balance of flavours, you’ll find yourself going back for more!

Salad

Ingredients

Method

Ingredients

  • 500g fresh beetroot
  • 1 cup couscous
  • 120g bag fresh rocket  or spinach
  • Mint sauce, to dress
  • 200g haloumi cheese, sliced  

Method

  1. Preheat your oven to 200°C fan bake. Trim the beetroot and cut into wedges, then transfer to a roasting dish. Drizzle with olive oil and season with salt and pepper, then roast for  30 minutes or until tender.
  2. While the beetroot is roasting, place the couscous into a bowl, then pour over 1 cup of boiling water. Cover and leave to absorb for 5 minutes, then once the liquid has absorbed, fluff the couscous with a fork. Set aside to cool.
  3. Assemble the salad by tossing the cooled couscous and rocket with a drizzle of olive oil and mint sauce. Season to taste, transfer to a platter, then top with the roasted beetroot.
  4. Bring a frying pan to medium-high heat with a drizzle of olive oil. Pan-fry the haloumi slices until each side is golden brown, then arrange on top of the salad.
  5. Dress the salad with mint sauce, then serve and enjoy.
Top Tips

Add sliced orange to this beautiful salad for a fresh and zesty burst of flavour!

 

Please note: If you picked up this recipe card in store, we apologise for the nutritional information incorrectly stating this recipe was gluten free. Please be aware this recipe is not gluten free as couscous has gluten in it, so if you are intolerant switch to a GF alternative. Apologies for any inconveniences.