Beetroot Carrot Salad
Full of healthy cell building folate and beta-carotene, this colourful summer salad is both healthy and tasty.
For 6 Serving(s)
|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.
diet vegetarian gluten free