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Ottolenghi-Style Beetroot & Halloumi Salad with Pistachios & Orange
Roasted beetroot and seared halloumi tossed with pistachios and herbs, dressed with olive oil, vinegar, and honey.
- 2 large medium beetroots
- 200 g halloumi cheese
- 50 g pistachios, shelled
- 30 g fresh mint leaves
- 30 g fresh parsley leaves
- 1 medium orange
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp honey
- salt
- black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Wash the beetroots thoroughly. Wrap each beetroot individually in foil and roast for 45-60 minutes, or until tender when pierced with a knife.
- Step 3
Once cooked, allow the beetroots to cool slightly. Once cool enough to handle, peel them (the skins should slip off easily) and cut into bite-sized wedges.
- Step 4
While the beetroots are roasting, prepare the dressing. In a small bowl, whisk together 3 tbsp of olive oil, red wine vinegar, honey, salt, and pepper until well combined.
- Step 5
Toast the pistachios in a dry frying pan over medium heat for 2-3 minutes until fragrant. Set aside.
- Step 6
Cut the halloumi into 1cm thick slices. Heat the remaining 1 tbsp of olive oil in a non-stick frying pan over medium-high heat.
- Step 7
Fry the halloumi slices for 2-3 minutes per side, until golden brown and slightly crispy. Remove from the pan and set aside.
- Step 8
Peel the orange and segment it, removing any pith. You can also reserve any juice from segmenting.
- Step 9
In a large bowl, gently toss the beetroot wedges with half of the dressing. Add the orange segments and half of the chopped mint and parsley. Toss gently to combine.
- Step 10
Arrange the dressed beetroot and orange mixture onto serving plates. Top with the fried halloumi slices.
- Step 11
Drizzle the remaining dressing over the halloumi and beetroot. Scatter the toasted pistachios and the remaining chopped mint and parsley over the top.
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