Beetroot Carrot Salad (208 )
Full of healthy cell building folate and beta-carotene, this colourful summer salad is both healthy and tasty.
Ingredients
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 |
Beetroot Carrot Salad Directions
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 facts
diet vegetarian gluten free
Per Serving
| Fibers (g): | 8g |
