Beetroot and haloumi salad with honey and oregano

Name: Beetroot and haloumi salad with honey and oregano
Yield: 6
Ingredients: 6 golden beetroots; 20.00 ml extra virgin olive oil; 500g haloumi, thickly sliced; 2 tsp dried oregano leaves; 115g honey; Juice of 1 1/2 lemons; 150g beetroot hummus or beetroot dip; 150g walnut; Rocket leaves and micro herbs, to serve

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Luke Mangan does not disappoint with healthy, vegetarian recipes. This beetroot and haloumi salad makes a great dinner to start your week.

6 golden beetroots
1 tbs extra virgin olive oil
500g haloumi, thickly sliced
2 tsp dried oregano leaves
1/3 cup (115g) honey
Juice of 1 1/2 lemons
150g beetroot hummus or beetroot dip
1 1/2 cups (150g) walnuts, toasted
Rocket leaves and micro herbs, to serve

Method

1.

Preheat the oven to 200°C. Wrap each beetroot in foil, place on a baking tray and roast for 40 minutes or until tender. Cool completely, then peel and cut into wedges.
2.

Heat oil in a frypan over medium heat. Cook haloumi for 2 minutes each side or until golden. Add oregano and honey, and cook until bubbling.
3.

Stir through lemon juice. Remove from heat and set aside.
4.

Spread hummus over plates, top with haloumi and drizzle with pan juices.
5.

Serve with beetroot, nuts, rocket and herbs.