Repeat after me:

Still sick of cos lettuce, tomato, cucumber and olive oil?

Yeah, we don't blame you.

This is another vibrant salad that will add a splash of colour to the table, and the salty, sweet and citrussy flavours combine to create a party in your mouth.

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4 small beetroots (Golden) – washed and scrubbed
Drizzle of olive oil (additional oil required)
Salt and pepper to season

2 large handfuls of salad greens (rocket and baby spinach, washed and dried)

½ cup green olives – pitted and roughly chopped

½ red onion, peeled and finely sliced

1/2 cup shelled pistachios
1 small orange juiced or ¼ cup fresh orange juice
1/3 cup olive oil
1tsp Dijon mustard
1 packet  Halloumi – sliced into 1-2cm slices.

 

STEPS 

1. Without peeling, place each beetroot in foil and drizzle with olive oil, season with salt and pepper, wrap tightly and place into the oven to cook until tender – 30 to 40 mins, depending on size.

2. Once cooked remove from the oven, using the foil as your scraper, wipe the foil against each beetroot and the peel will easily fall way, discard the peel and chop each beetroot into four long quarters if small, eight if large – set aside to cool.

3. Place your greens on your serving platter, add red onion and combine evenly, do the same with the oranges and olives, when the beetroots have cooled, scatter them evenly also.

4. Make a dressing by mixing 1/3 cup olive oil, orange juice and Dijon, either whisk together in a bowl or place into a lidded jar and shake well.

5. Heat a frypan over a med/high heat and once warm, add 1 TB olive oil, wait 30 seconds then add slices of Halloumi and fry til golden, turn and do the same on the other side, remove from pan, place onto salad, tip over dressing, add pistachios and serve immediately.

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