Beetroot and carrot salad

High fibre

Ingredients

• 3 golden beetroots (peeled) or 3 large carrots (skin left on) or mixture of both
• 500 grams haloumi (thickly sliced)
• 1 teaspoon fresh oregano leaves
• 100 ml maple syrup
• 50 ml fresh lemon juice
• 50 grams rocket leaves
• 125 grams crushed walnuts
• 200 grams hummus
• 2 tablespoons extra virgin olive oil

Method

Preheat the oven for 10 minutes at 180C.

Wrap the beetroot and/or carrots in foil and place in the oven for 40 minutes or until cooked through.

Put aside to cool then cut into wedges.

In a saucepan, heat olive oil to a medium heat and brown the haloumi on both sides.

Turn the heat down and add the maple syrup, lemon juice and oregano and stir through.

Place a tablespoon of hummus on each serving plate and a few rocket leaves on top, then add the haloumi and the beetroot/carrot wedges.

Sprinkle with crushed walnuts and top with left over juice.

Nutrition

Type	Quantity
Fiber	8g

Low fibre

Ingredients

• 3 golden beetroots (peeled) or 3 large carrots (skin left on) or mixture of both
• 500 grams haloumi (thickly sliced)
• 1 teaspoon fresh oregano leaves
• 100 ml maple syrup
• 50 ml fresh lemon juice
• 50 grams spinach leaves
• 200 grams hulled tahini
• 100 grams Chang’s crispy noodles
• 2 tablespoons extra virgin olive oil

Method

Preheat the oven for 10 minutes at 180C.

Wrap the beetroot and/or carrots in foil and place in the oven for 40 minutes or until cooked through.

Put aside to cool then cut into wedges.

In a saucepan, heat olive oil to a medium heat and brown the haloumi on both sides.

Turn the heat down and add the maple syrup, lemon juice and oregano and stir through.

Place a tablespoon of hulled tahini on each serving plate and a few baby spinach leaves on top, then add the haloumi and the beetroot/carrot wedges.

Sprinkle with crispy noodles and top with left over juice.

Nutrition

Type	Quantity
Fiber	4g