Can't Stop the Beet


This was a fridge and cupboard raid salad. My friends laughed at me when I shared my recipe, asking who the hell would have that in their fridges. Ok, ok, I like my good food but I'm sure it's got nothing on Nigella's. It's super simple to put together, you can cheat on a few things and buy store bought.



Serves 2

Salad Ingredients

100g lettuce leaves

Handful of sprouts (I found a sprout mix, which adds a bit of interest)

75g roasted peppers, sliced

15og halloumi, cut into slices

50g pistachios

1/2 tsp. dukkah

1 mandarin, sliced

1 tbsp. balsamic glaze

1 tbsp. maple syrup

4 tbsp. beetroot hummus

1 tbsp. olive oil



Roasted Beetroots

You could just buy these, if you couldn't be bothered making these. I make them as a side for Sunday roast and had them as leftovers.

2 fresh beetroots, peeled and cubed

1 tbsp. white vinegar

1 tbsp. white balsamic vinegar

1 tbsp. olive oil

1 tsp. Greek of Italian spice

Salt and pepper to season


Method

  1. If you are making the roasted beetroot. Heat the oven to 200 degrees Celsius. In a bowl mix all the ingredients together. Roast in the oven for about an hour or until they are fork tender.

  2. While the beets are cooking, make the carmelised pistachios. Heat a small frying pan, add the maple syrup and pistachios and stir to coat. Let them harden and turn off the heat. Remove from the pan and set aside.

  3. Heat a griddle pan and brush the olive oil on it. Add the halloumi and cook until golden brown on both sides.

  4. Arrange all the ingredients and beetroot humous in a bowl and drizzle the balsamic glaze over the top. Sprinkle with the dukkah and you are ready to go.







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