Tender honey roasted beetroot, crispy halloumi cheese, earthy butter beans, peppery rocket and a crunch of walnuts all wrapped up in a beautiful sweet balsamic dressing. Whether you just want a simple lunch or want to impress at a dinner party - it's the perfect winter salad for you! GF & Healthy.
Preheat the oven 170°c fan/190°c/380°f.
Chop each beetroot into 6 wedges, removing the tops and tails as you go. Place the wedges onto a lined baking tray and drizzle over the olive oil, honey, thyme and a large pinch of salt and pepper. Give everything a mix before roasting in the preheated oven for 50-55 minutes until the beetroot is tender.
Meanwhile make the dressing. Place all the ingredients into a jar with a lid/bowl and shake/whisk until combined. Set aside until ready to serve.
Just before the beetroot is due to come out of the oven, heat a frying pan over a medium heat. Dry fry the halloumi slices for 2 minutes each side until golden brown and crispy.
To assemble the salad, place the roasted beetroot, beans, salad leaves and 1/2 the walnuts into a large bowl to combine. Divide between plates and top with the halloumi slices and remaining walnuts. Serve whilst still warm.
To make ahead prepare each component separately and keep them in the fridge. When ready to serve, reheat the beetroot in the oven until piping hot whilst you fry off the halloumi. Then assemble as in step 5.
This salad is best eaten straight away as cooked halloumi cheese doesn't tend to keep well. To eat cold or for meal prep/packed lunches swap the halloumi for a feta/goats cheese instead.
A few ingredient notes: