Halloumi and Beetroot Salad

Halloumi or Halloom cheese. Have you tried it yet?

This cheese is very unique in the way it doesn’t melt in a pan, or when grilled on the barbecue. Such a delicious, squeaky and salty bite.

We first tried Halloumi in New Zealand with chef Dave Barry and loved the idea of a fried cheese… Yum! Recently we spotted Halloom at the Superstore in town, but have not seen it anywhere else … yet. A nice change with a salad and it is a great gluten free and vegetarian meal.

Ingredients:

4 Pickled beetroot

2 Tomato’s

1 Cucumber

250 g Halloom (haloumi) cheese

2-3 Tbspn toasted Sunflower Seeds

1 cup Spinach

1 cup Arugula

2 Green Onions

2 Tbspn chopped Parsley

1/4 cup Olive oil

1 Orange

2 Tbspn Apple cider vinegar or Ginger Kombucha

1 tsp Honey

Salt and Pepper to taste

Method:

Heat a pan with olive oil. Grill on medium heat for a couple of minutes on each side, until golden. Place onto a salad plate and drizzle with dressing.

Orange dill dressing

¼ cup extra-virgin olive oil

2 tablespoons ginger Kombucha apple cider vinegar

1 orange freshly squeezed orange juice

1 small squirt of honey

2 teaspoons freshly snipped dill

Freshly ground black pepper to taste

A pinch of salt

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