Serves 4
Ingredients
- 6 large beetroots, cut into thick slices
- 1 dash olive oil
- 1 dash salt and milled pepper, to taste
- 200 g halloumi, sliced
- 100 g hazelnuts, roughly chopped
- 2 sprigs rosemary
- 100 g baby spinach
Dressing
- 45 ml balsamic vinegar
- 60 ml olive oil
- 1 half clove garlic, crushed
METHOD
- Preheat oven to 200°C
- Toss beetroots on a baking tray with olive oil and seasoning
- Roast until tender, about 40 minutes
- Toss halloumi with beetroots, hazelnuts and rosemary
- Roast for 5 minutes or until cheese is golden
- Arrange beetroots and halloumi on a platter
- Pile spinach on top
- Whisk dressing ingredients together
- Drizzle dressing over salad and serve
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Pick n Pay is committed to promoting health and wellbeing among South Africans, and employs the services of a registered dietitian to provide food and nutrition-related advice to the public. For all your nutrition and health-related queries, email healthhotline@pnp.co.za or call 0800 11 22 88.