Roasted beet and halloumi salad

This tasty and nutritious salad is great as a meal on its own (serving 2 people), or as a side to a steak dish serving 4 people.

Ingredients:

4 baby beets, ends removed, peeled, and cut into halves

Olive oil

Salt and pepper

80 - 100g mixed salad greens

8 slices halloumi cheese, about 1/2 cm thick

2 tablespoons toasted pine kernels

2 tablespoons pumpkin seeds

For the dressing:

1 Tablespoon balsamic vinegar

3 Tablespoons olive oil

1 teaspoon honey

Pinch of salt and pepper

Serves: 2

Prep Time: 10 Mins

Cooking Time: 34 - 38 Mins

Method:

Pre-heat the oven to 200C/180C fan oven/Gas mark 6.
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.
In the meantime, mix the dressing ingredients in a small bowl and set aside.
Divide the salad greens and place on two plates.
Once the beets are cooked, remove from the oven and allow to cool for a few minutes
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 color, turn them over and repeat on the other side.
Place the beets, seeds and 4 halloumi slices on each salad. Drizzle the dressing over.
Serve while the halloumi is still warm.