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:
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Vegetarian Orange & Halloumi Salad?
The preparation time for Vegetarian Orange & Halloumi Salad with roasted leeks & walnuts is between 30 and 45 minutes.
What is the total time required to make Vegetarian Orange & Halloumi Salad with roasted leeks & walnuts?
The total time required to make Vegetarian Orange & Halloumi Salad with roasted leeks & walnuts is between 45 and 60 minutes.
How many servings does Vegetarian Orange & Halloumi Salad provide?
4 servings
What are the main ingredients in Vegetarian Orange & Halloumi Salad?
Beetroot Chunks, Cucumber, Halloumi, Leeks, Lemon, Lemons, Orange, Oranges, Radish, Salad Leaves, Walnuts
What is the nutritional information of Vegetarian Orange & Halloumi Salad?
Calories: 705, Carbs: 77 grams, Fat: grams, Protein: 30.8 grams, Sugar: 34.9 grams, Salt: 760 grams
How do I prepare Vegetarian Orange & Halloumi Salad?
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.
What should be prepared from my kitchen to make Vegetarian Orange & Halloumi Salad?
Beetroot Chunks, Cucumber, Halloumi, Leeks, Lemon, Lemons, Orange, Oranges, Radish, Salad Leaves, Walnuts
How many calories does Vegetarian Orange & Halloumi Salad have?
705 calories
How much fat content does Vegetarian Orange & Halloumi Salad have?
grams
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