Beetroot, naartjie and pumpkin seed salad

Serves 4


  • 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


  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.