Warm Halloumi Salad
Dr Eva
4
40 minutes
Salad
Preparation is the key to successful weight loss journeys. This salad can be partially prepared in the evening before by roasting the butternut and beetroot while you’re cooking something else in the oven.
Ingredients
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250g Blueberries
2tbsp Balsamic Vinegar
2tbsp Orange Juice
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300g Butternut Squash, peeled, deseeded and cubed
3tbsp Olive Oi
2 small beetroots, peeled and cubed
50g halloumi cheese, sliced
450g baby spinach
1 red onion, finely sliced
4 hard-boiled eggs, sliced
Freshly ground black pepper
Directions
Preheat the oven to 180C.
Place the blueberries in a blender with the balsamic vinegar and orange juice and blend until smooth. Set aside.
Brush the butternut pieces with 1 teaspoon of olive oil and some black pepper and roast for 10 minutes. Meanwhile, brush the beetroot pieces with 1 teaspoon of olive oil and some black pepper. Add the beetroot to the butternut on the roasting tray and stir well. Roast the vegetables together for another 15 minutes.
Meanwhile, heat 1 teaspoon of olive oil on a non-stick pan over a medium heat. Fry the halloumi slices for a minute on each side. Remove the halloumi from the pan and keep warm.
Arrange the spinach and red onion on a serving platter. Add the roasted butternut and beetroot and the egg slices. Top with the warm halloumi and drizzle over the dressing. Serve without delay.
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