Ingredients:
- 2 tablespoons pumpkin seeds
- 8 slices halloumi cheese, about 1/2 cm thick
- 80-100g mixed salad greens
- Salt and pepper
- 2 tablespoons toasted pine kernels
- Olive oil
- 4 baby beets, ends removed, peeled, and cut into halves
- 1 teaspoon honey
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Method:
- 1. Pre-heat the oven to 200C/180C fan oven/Gas mark 6.
- 2. Toss the beets in a small amount of olive oil and season with salt and pepper. Place on a baking tray and roast for 20 minutes. Remove the rack from the oven and sprinkle the pine kernels and pumpkin seeds onto the baking tray and cook for a further 10 minutes. The beets should be soft on the inside and the seeds nicely toasted.
- 3. Mix the dressing ingredients in a small bowl and set aside.
- 4. Divide the salad greens and place on two plates.
- 5. Once the beets are cooked, remove from the oven and allow to cool for a few minutes
- 6. In a non-stick frying pan, cook the slices of halloumi for 2-4 minutes on medium heat. Once they are firm and light brown in colour, turn them over and repeat on the other side.
- 7. Place the beets, seeds and 4 halloumi slices on each salad. Drizzle the dressing over.
- 8. Serve while the halloumi is still warm.
