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Haloumi and Beetroot Salad with Mint and Lime Dressing


  • 500g medium beetroot, washed and leaves removed

  • 2 carrots, peeled and cut into chunks

  • 1 red onion, peeled and cut into wedges

  • 1 tablespoon olive oil

  • 1 punnet cherry tomatoes, halved

  • 180g South Cape Haloumi cheese, sliced

  • olive oil, for frying

  • extra mint leaves, for garnish

  • Mint and Lime Dressing

  • Makes ¾ cup

  • ¼ cup olive oil

  • grated rind of 1 lime or lemon

  • 2 tablespoons lime or lemon juice

  • 1 teaspoon honey

  • ¼ cup finely chopped fresh mint

  • sea salt and freshly ground black pepper


  • 1.

    Roast whole beetroot in a pan at 200C for 30 minutes. Toss carrots and onion in oil, add to pan and roast a further 30 minutes until beetroot is tender. Allow to cool, peel beetroot, cut into chunks and combine with roasted carrots, onions, cherry tomatoes and half the Mint & Lime Dressing. Arrange salad on serving plates. Just before serving, quickly flash fry South Cape Haloumi slices in a hot oiled pan until golden on both sides. Place pan-fried Haloumi on salad, drizzle with remaining dressing and garnish with extra mint.

  • Mint and Lime Dressing:

  • 1.

    Shake all ingredients together in a screw-top jar and use as required.


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Posted by Vicki149Report
sounds absolutley delicious