Andrew McIntosh

Beetroot and Halloumi Salad

Andrew McIntosh
Beetroot and Halloumi Salad

Beetroot and Halloumi Salad

125 g beetroot, diced

2 tablespoons balsamic vinegar

1 tablespoon olive oil

100g halloumi

2 sprigs fresh thyme

20g pepitas and sunflower seeds

1 head of red chicory

40 g watercress

Salt and pepper

 

Method

Roast the beetroot, cover in balsamic salt and pepper. Roast for 15 minutes. Grill nuts till brown. chop all ingredients. Assemble. Cover in olive oil. Serve.