Easy: Pickled Beetroot and Halloumi Salad with Rocket and Sweet, Toasted Walnuts
This salad is super easy and a perfect dinner for one. I have a massive sweet tooth so this dinner is definitely catering to that. You can toast the nuts without any balsamic or leave off the honey. Adjust to what suits your taste. The sweetness compliments the sharpness of the pickled beetroot. Whilst the beetroot cuts through the richness of the cheese. There is definitely an autumnal vibe to this dish, but the great thing about pickled vegetables is you kind eat them all year round. Quite a few days of gloomy British weather can make it feel like autumn anyway. I hope you give this recipe a try. It's perfect for a rainy day.
Ingredients
2 pickled beetroot
1 cm-thick slice of halloumi
a handful of rocket/arugula
a small handful of walnuts or pecans
a piece of toast (optional)
honey and balsamic glaze for drizzling
salt and pepper
Preparation
- On a medium heat toast the nuts without any oil. When the nuts are just becoming fragrant and slightly golden, drizzle over some balsamic glaze. Coat the nuts. Set aside to cool.
- Wiping the pan clean, on the same medium heat, add your halloumi. Fry on each side for about a minute or so or until golden brown.
- Using a knife of mandolin finely slice the beetroot.
- Top your piece of toast with the rocket, halloumi and beetroot slices.
- Garnish with the toasted nuts and drizzle with honey and/or balsamic glaze.
