Halloumi, Roasted Thyme Beetroot and Rocket with a Lemon and Thyme dressing Recipe
Ingredients
- For the Salad
- For the Dressing
- zest of half a lemon
- 4 tbsp olive
- leaves removed from large sprig of thyme
- juice of a lemon
- 1 preserved lemon finely chopped, optional
- 1 honey or honey
- 1 red wine
- 6 walnut halves coarsely
- 1 small bag of rocket
- Bunch of beetroot (I reserved the leaves and cooked like spinach)
- 1 pack of halloumi (8
- 1 garlic clove,
- 1 tbsp red wine
- drizzle of olive oil
- 4 sprigs
- salt and pepper
- ml 60 water
- pinch of salt and pepper
Accompaniment
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Description
This is a healthy well balanced salad recipe. For more vivit my blog.
Method
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1
Pre heat oven to 180 degree's (fan), scrub the beetroot to remove any mud but leave on their skins. Place the beetroot, garlic, 4 thyme sprigs, 1 tbsp red wine vinegar, salt and pepper ( a grind) and drizzle olive oil over and around the beetroot. Rub the mixture into beetroot well. Add the water and cover with foil and bake in oven for 1 hour. You may want to check half way through to see if it needs another splash of water.
To cook the halloumi, heat a small frying pan over a medium heat. Dry fry the halloumi (they will release a lot of moisture) around 2 minutes on each side until lightly browned and set aside on kitchen paper.
Add all the dressing ingredients into a jar and shake well to combine place in fridge so they can combine and enhance their flavours.
Once the beetroot is cooked and cool enough to handle wearing gloves peel off the beetroot skins and chop into chunks.
To assemble salad, put a handful of rocket in the dishes, add the beetroot and halloumi. Give the dressing another shake and drizzle over the salad and sprinkle over the chopped walnut pieces.
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