This vegetarian salad mixes salty haloumi with the sweetness of beetroot and orange.
Ingredients (serves 4)
3 medium beetroot, ends trimmed
3 oranges, peeled, white pith removed
2 tbs extra virgin olive oil
150g baby spinach leaves
1 x 250g pkt haloumi, drained, thinly sliced crossways
Preheat oven to 200°C. Wrap each beetroot in foil. Place in a roasting pan. Roast for 1 hour or until the beetroot is tender when pierced with a skewer. Set aside for 15 minutes to cool. Wearing gloves to avoid staining your hands, peel the beetroot and cut into wedges.
Meanwhile, holding the oranges over a bowl to catch any juice, use a sharp knife to cut along either side of the white membrane to remove the segments. Use your hands to squeeze the remaining juice from the flesh into the bowl (you will need 80ml/1/3 cup juice). Add the oil and whisk until combined. Season with salt and pepper.
Combine the beetroot, orange segments and spinach in a large bowl. Divide among serving plates.
Cook the haloumi in a non-stick frying pan over medium-high heat for 1-2 minutes each side or until golden.
Top the salad with the haloumi. Drizzle over the dressing to serve.