Haloumi, lemon and beetroot salad


Bought some haloumi at the harvest market as well! In fact some Tasmanian Buffalo Haloumi. We decided it would be perfect with the fresh beetroot we’d also bought.


6 beetroot

6 tbspns olive oil

300 grams haloumi

continential parsley

2 lemons


Trim the beetroot and place in a baking pan. Add some water and cover with foil. Bake at moderate temp until soft ( about 50 mins). Remove from heat and once cool rub skin off the beetroot.  Chop beetroot, place in bowl. Add juice and zest of lemon and 3 tbspns olive oil. Add chopped parsley.

Slice haloumi, toss in remaining oil and lots of freshly ground black pepper.

Pre heat griddle pan. Cook cheese on both sides until golden.

Assemble salad.

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