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.
Orange & Halloumi Salad
Orange & Halloumi Salad
with roasted leeks & walnuts
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive & coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
UN-BEETABLE VEG
Preheat the oven to 200°C. Spread the Beetroot 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 leeks to the tray and roast for the remaining time until softened and charred. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
NUTS ABOUT Walnuts
Place the 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. Fry the Halloumi 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 salad leaves, the Cucumber, the Beetroot and leeks, a drizzle of olive oil, lemon juice (to taste), and seasoning.
GRAB A PLATE
Plate up the roasted Beetroot and leek salad. Top with the orange segments and the grilled halloumi. Scatter over the radish and the walnuts. Dig in Chef!
UN-BEETABLE VEG
Preheat the oven to 200°C. Spread the Beetroot 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 leeks to the tray and roast for the remaining time until softened and charred. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
NUTS ABOUT Walnuts
Place the 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. Fry the Halloumi 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 salad leaves, the Cucumber, the Beetroot and leeks, a drizzle of olive oil, lemon juice (to taste), and seasoning.
GRAB A PLATE
Plate up the roasted Beetroot and leek salad. Top with the orange segments and the grilled halloumi. Scatter over the radish and the walnuts. Dig in Chef!
UN-BEETABLE VEG
Preheat the oven to 200°C. Spread the Beetroot 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 leeks to the tray and roast for the remaining time until softened and charred. Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
NUTS ABOUT Walnuts
Place the 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. Fry the Halloumi 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 salad leaves, the Cucumber, the Beetroot and leeks, a drizzle of olive oil, lemon juice (to taste), and seasoning.
GRAB A PLATE
Plate up the roasted Beetroot and leek salad. Top with the orange segments and the grilled halloumi. Scatter over the radish and the walnuts. Dig in Chef!
UN-BEETABLE VEG
Preheat the oven to 200°C. Spread the Beetroot 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 leeks to the tray and roast for the remaining time until softened and charred. Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
NUTS ABOUT Walnuts
Place the 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. Fry the Halloumi 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 salad leaves, the Cucumber, the Beetroot and leeks, a drizzle of olive oil, lemon juice (to taste), and seasoning.
GRAB A PLATE
Plate up the roasted Beetroot and leek salad. Top with the orange segments and the grilled halloumi. Scatter over the radish and the walnuts. Dig in Chef!
Frequently Asked Questions
What is the preparation time for Orange & Halloumi Salad?
The preparation time for Orange & Halloumi Salad with roasted leeks & walnuts is between 30 and 45 minutes.
What is the total time required to make Orange & Halloumi Salad with roasted leeks & walnuts?
The total time required to make Orange & Halloumi Salad with roasted leeks & walnuts is between 45 and 60 minutes.
How many servings does Orange & Halloumi Salad provide?
4 servings
What are the main ingredients in Orange & Halloumi Salad?
Beetroot, Cucumber, Halloumi, Leeks, Lemon Juice, Orange/s, Oranges, Radish, Salad Leaves, Walnuts
What is the nutritional information of Orange & Halloumi Salad?
Calories: 643, Carbs: 58 grams, Fat: grams, Protein: 28.4 grams, Sugar: 29.6 grams, Salt: 754 grams
How do I prepare Orange & Halloumi Salad?
UN-BEETABLE VEG: Preheat the oven to 200°C. Spread the beetroot 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 leeks to the tray and roast for the remaining time until softened and charred. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). NUTS ABOUT WALNUTS: Place the 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. Fry the halloumi 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 salad leaves, the cucumber, the beetroot and leeks, a drizzle of olive oil, lemon juice (to taste), and seasoning. GRAB A PLATE: Plate up the roasted beetroot and leek salad. Top with the orange segments and the grilled halloumi. Scatter over the radish and the walnuts. Dig in Chef!
What should be prepared from my kitchen to make Orange & Halloumi Salad?
Beetroot, Cucumber, Halloumi, Leeks, Lemon Juice, Orange/s, Oranges, Radish, Salad Leaves, Walnuts
How many calories does Orange & Halloumi Salad have?
643 calories
How much fat content does Orange & Halloumi Salad have?
grams
Woolies Products in this dish
