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Beetroot Carrot Salad

Full of healthy cell building folate and beta-carotene, this colourful summer salad is both healthy and tasty.



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

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 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 facts

diet vegetarian gluten free

Per Serving

Fibers (g): 4g