Beetroot & Haloumi Salad

Serves 2

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Step 1

1. Preheat oven to 170 degrees, celsius

Step 2

2. Place beetroot on a lined baking tray, bake for 40 mins

Step 3

3. Remove and cool. Toss beetroot in balsamic vinegar and season with salt and pepper.

Step 4

4. Toast the pine nuts in a frying pan and then set aside

Step 5

5. Pan-fry the haloumi until golden brown

Step 6

6. In a large bowl combine tomato wedges, thyme, lettuce, cooled beetroot and shredded carrot. Top with the haloumi and drizzle with olive oil

Step 7

7. Season with salt and pepper and garnish with pepitas and toasted pine nuts