Fresh orange segments and golden-crusted halloumi slabs… need we say more, Chef? Get a dose of vitamin C in the most mouthwatering way when you load up a forkful of oven-roasted beetroot & leeks, spicy radish, toasted walnuts, zesty orange segments, and last but not least, salty and oh-so-satisfying halloumi cheese.
Vegetarian Orange & Halloumi Salad
Vegetarian Orange & Halloumi Salad
with roasted leeks & walnuts
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beetroot Chunks
- Cucumber
- Halloumi
- Leeks
- Lemon
- Lemons
- Orange
- Oranges
- Radish
- Salad Leaves
- Walnuts
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
- Paper Towel
UN-BEETABLE VEG
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Rinse the halved leeks thoroughly and roughly slice. When the beetroot has 20-25 minutes to go, add the sliced leeks to the tray and roast for the remaining time until softened and charred.
NUTS ABOUT WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi slabs until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
FOR SOME FRESHNESS
In a salad bowl, toss together the shredded salad leaves, the cucumber ribbons, the roasted beetroot & leeks, a drizzle of olive oil, a generous squeeze of lemon juice, and seasoning.
GRAB A PLATE
Plate up the roasted beetroot & leek salad. Top with the orange segments and the grilled halloumi. Scatter over the radish slices and the toasted walnuts. Serve any remaining lemon wedges on the side.
Beetroot Chunks - 200g
Leeks - 100g
Walnuts - 10g
Halloumi - 80g
Salad Leaves - 20g
Cucumber - 100g
Lemon - 1
Orange - 1
Radish - 20g
UN-BEETABLE VEG
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Rinse the halved leeks thoroughly and roughly slice. When the beetroot has 20-25 minutes to go, add the sliced leeks to the tray and roast for the remaining time until softened and charred.
NUTS ABOUT WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi slabs until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
FOR SOME FRESHNESS
In a salad bowl, toss together the shredded salad leaves, the cucumber ribbons, the roasted beetroot & leeks, a drizzle of olive oil, a generous squeeze of lemon juice, and seasoning.
GRAB A PLATE
Plate up the roasted beetroot & leek salad. Top with the orange segments and the grilled halloumi. Scatter over the radish slices and the toasted walnuts. Serve any remaining lemon wedges on the side.
Beetroot Chunks - 400g
Leeks - 200g
Walnuts - 20g
Halloumi - 160g
Salad Leaves - 40g
Cucumber - 200g
Lemon - 1
Oranges - 2
Radish - 40g
UN-BEETABLE VEG
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Rinse the halved leeks thoroughly and roughly slice. When the beetroot has 20-25 minutes to go, add the sliced leeks to the tray and roast for the remaining time until softened and charred.
NUTS ABOUT WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi slabs until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
FOR SOME FRESHNESS
In a salad bowl, toss together the shredded salad leaves, the cucumber ribbons, the roasted beetroot & leeks, a drizzle of olive oil, a generous squeeze of lemon juice, and seasoning.
GRAB A PLATE
Plate up the roasted beetroot & leek salad. Top with the orange segments and the grilled halloumi. Scatter over the radish slices and the toasted walnuts. Serve any remaining lemon wedges on the side.
Beetroot Chunks - 600g
Leeks - 300g
Walnuts - 30g
Halloumi - 240g
Salad Leaves - 60g
Cucumber - 300g
Lemons - 2
Oranges - 3
Radish - 60g
UN-BEETABLE VEG
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Rinse the halved leeks thoroughly and roughly slice. When the beetroot has 20-25 minutes to go, add the sliced leeks to the tray and roast for the remaining time until softened and charred.
NUTS ABOUT WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi slabs until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
FOR SOME FRESHNESS
In a salad bowl, toss together the shredded salad leaves, the cucumber ribbons, the roasted beetroot & leeks, a drizzle of olive oil, a generous squeeze of lemon juice, and seasoning.
GRAB A PLATE
Plate up the roasted beetroot & leek salad. Top with the orange segments and the grilled halloumi. Scatter over the radish slices and the toasted walnuts. Serve any remaining lemon wedges on the side.
Beetroot Chunks - 800g
Leeks - 400g
Walnuts - 40g
Halloumi - 320g
Salad Leaves - 80g
Cucumber - 400g
Lemons - 2
Oranges - 4
Radish - 80g
Woolies Products in this dish
