Warm Halloumi Salad
Dr Eva
April 12, 2022
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.
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Ingredients
Adjust Servings
| 250g Blueberries For the Dressing | |
| 2tbsp Balsamic Vinegar For the Dressing | |
| 2tbsp Orange Juice For the Dressing | |
| 300g Butternut Squash, peeled, deseeded and cubed For the Salad | |
| 3tbsp Olive Oil For the Salad | |
| Freshly ground black pepper | |
| 2 small beetroots, peeled and cubed | |
| 50g halloumi cheese, sliced | |
| 450g baby spinach | |
| 1 red onion, finely sliced | |
| 4 hard-boiled eggs, sliced |
Nutritional Information
196kal
Energy
6g
Fat
19g
Carbohydrates
9g
Fibre
11g
Protein
Directions
1.
Preheat the oven to 180C.
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2.
Place the blueberries in a blender with the balsamic vinegar and orange juice and blend until smooth. Set aside.
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3.
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.
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4.
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.
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5.
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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Notes
Nutrition info is a rough estimate based on the ingredients. Values may vary from case to case. As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have alternative solution, feel free to leave a comment. Nutrition info is a rough estimate based on the ingredients. Values may vary from case to case.
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