Get ready to embark on a culinary adventure that will tantalize your taste buds and revolutionize your perception of salads! This Mediterranean-inspired Apple Beetroot Halloumi Salad is not just a dish; it's a vibrant symphony of flavors, textures, and nutrition that will make your palate dance with joy. Imagine golden-grilled halloumi, sweet crisp apples, earthy roasted beetroot, and crunchy walnuts coming together in one stunning plate - this isn't just a salad, it's a gourmet experience waiting to happen!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 2 apples, sliced
- 2 medium beetroot, cooked and diced
- 200g halloumi cheese, sliced
- 4 cups mixed greens
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare the beetroot by washing thoroughly, then roasting or boiling until tender. If boiling, cook for approximately 30-40 minutes until soft. If roasting, wrap in foil and bake at 400°F (200°C) for about 45-50 minutes.
- Once beetroot is cooked, let it cool slightly, then peel and dice into small cubes. Set aside to cool completely.
- Slice the apples into thin, uniform half-moon shapes. To prevent browning, you can toss them with a little lemon juice.
- Cut the halloumi cheese into thin slices, approximately 1/4 inch thick. Pat the slices dry with paper towels to ensure good browning.
- Heat a non-stick skillet or grill pan over medium-high heat. Add a small amount of olive oil.
- Grill the halloumi slices for 2-3 minutes on each side until golden brown and slightly crispy. Remove from heat and let cool for a few minutes.
- In a large salad bowl, spread the mixed greens as the base layer.
- Arrange the grilled halloumi slices, diced beetroot, and apple slices attractively over the greens.
- Sprinkle chopped walnuts over the salad for added crunch and nutrition.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create the dressing.
- Drizzle the dressing evenly over the salad just before serving.
- Gently toss the salad to ensure all ingredients are lightly coated with the dressing.
- Serve immediately while the halloumi is still warm and the salad is fresh.
Tips
- For the best beetroot flavor, roast instead of boiling - it concentrates the natural sweetness and adds depth to your salad.
- Pat your halloumi dry before grilling to achieve that perfect golden-brown crust.
- Use fresh, crisp apples and slice them just before serving to prevent browning.
- Toast the walnuts lightly before adding to enhance their nutty flavor.
- Dress the salad just before serving to keep the greens crisp and prevent wilting.
- Experiment with different types of mixed greens for varied texture and nutrition.
- For a vegan alternative, replace halloumi with grilled tofu or roasted chickpeas.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 30g
Protein: 12g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 50mg
