Beetroot, naartjie and pumpkin seed salad

Serves 4

Ingredients

  • 60 ml olive oil
  • 45 ml white balsamic vinegar
  • 2 tbs chopped fresh thyme
  • 1 red chilli, deseeded and finely chopped
  • 1 dash of salt
  • 5 small beetroots, scrubbed clean and chopped into wedges
  • 4 naartjies, segmented
  • 2 discs reduced fat feta, crumbled
  • 120 grams baby spinach leaves
  • 60 ml pumpkin seeds, toasted
  • 1 cup onion sprouts

METHOD

  1. Preheat oven to 200°C.
  2. Toss beetroots on a baking tray with olive oil and seasoning.
  3. Roast until tender, about 40 minutes.
  4. Toss halloumi with beetroots, hazelnuts and rosemary.
  5. Roast for 5 minutes or until cheese is golden.
  6. Arrange beetroots and halloumi on a platter.
  7. Pile spinach on top.
  8. Whisk dressing ingredients together.
  9. Drizzle dressing over salad and serve.

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 [email protected] or call 0800 11 22 88.


Winter Beetroot and Halloumi Caprese Salad

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

  1. Preheat oven to 200°C
  2. Toss beetroots on a baking tray with olive oil and seasoning
  3. Roast until tender, about 40 minutes
  4. Toss halloumi with beetroots, hazelnuts and rosemary
  5. Roast for 5 minutes or until cheese is golden
  6. Arrange beetroots and halloumi on a platter
  7. Pile spinach on top
  8. Whisk dressing ingredients together
  9. Drizzle dressing over salad and serve

 


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 [email protected] or call 0800 11 22 88.


Warm beetroot, chicken and barley salad

A hearty meal packed with fibre. Serves 4

Ingredients

  • 2 cups (500ml) pearl barley
  • 6 medium PnP beetroots, trimmed
  • 2 Tbsp. (30ml) lemon juice
  • 1 tsp. (5ml) lemon zest
  • 2 Tbsp. (30ml) PnP mayonnaise
  • 1 tsp. (5ml) Dijon mustard
  • ¼ cup (60ml) PnP canola oil
  • 2 Tbsp. (30ml) fresh parsley, chopped
  • Milled pepper
  • ½ PnP roast chicken, shredded
  • 200g PnP green beans, trimmed and blanched

METHOD

  1. Place barley in a large pot and cover with 4 cups (1L) water.
  2. Bring to a boil.
  3. Cook until tender (about 25-30 minutes).
  4. Rinse with cold water and drain. Set aside.
  5. Boil beetroots in lightly salted water until tender (about 30 minutes).
  6. Peel and slice into eighths.
  7. Whisk lemon juice, zest, mayo, mustard and oil in a medium bowl until emulsified.
  8. Add parsley and season with pepper.
  9. Toss together barley, chicken, green beans and dressing, top with beetroot, and serve.

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 [email protected] or call 0800 11 22 88.