Halloumi, Carrot and Beetroot Salad
Halloumi, Carrot and Beetroot Salad
Course: RecipesDifficulty: EasyServings
2
servingsTotal time
15
minutesINGREDIENTS
200g Sirimon halloumi cheese
200g carrots, julienned
200g beetroots, julienned
2 tablespoons Braggs apple cider vinegar
2 tablespoons Terra Delyssa olive oil
2 tablespoons sunflower seeds
Black pepper (to taste)
Salt (to taste)
2 tablespoons honey
Mijini microgreens of choice (for garnish)
Lime wedges (optional, for garnish)
Directions
- In a large bowl, combine julienned carrots and beetroots. Add apple cider vinegar, olive oil, salt, black pepper, and honey.
- Mix thoroughly to ensure an even distribution of flavors. Allow the salad to rest in the fridge for at least 30 minutes to let the flavors meld.
- Dice the halloumi into bite-sized chunks, and season with a pinch of salt and black pepper.
- Preheat a pan with about two tablespoons of oil. Grill the halloumi until lightly browned on both sides (approximately 2 minutes per side). Set aside.
- Mix the salad once again to incorporate the juices released from the beetroots and carrots. On a serving platter, ladle half of the salad.
- Add sunflower seeds and microgreens for added texture and nutrition.
- Arrange the grilled halloumi pieces on top of the salad.
- Garnish the salad with additional microgreens.
- Optional: Serve lime wedges on the side for an extra burst of flavor.
- Storage Hacks (Optional)
- To store the remaining salad, use a jar. Ensure the jar is airtight to keep the salad fresh. The salad, with its probiotic-rich components, can last in the fridge for up to two weeks.
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