Add the traditional colours of the festive season to your Christmas table with this vibrant salad
How long will it take?
What’s the serving size?
What do I need?
3 large or 8 small beetroot, trimmed
400 g L’artisan Organic Haloumi, diced into 2 centimetre cubes
4 small heads of radicchio, bases trimmed, leaves separated
Zest and juice of 1 lemon
4 ½ tbsp. olive oil
120g bag Houston Farm Baby Spinach
Handful of mint leaves
How do I make it?
Put each beetroot in the centre of a square of aluminium foil and add 2 tbsp of water. Bring sides of foil up around the beetroot to form a sealed parcel. Place on a baking tray and cook in oven for 40 -50 minutes, or until tender. Set aside to cool slightly. When beetroot are cool enough to handle, remove skin and stalks and then slice beetroot into wedge-shaped pieces.
Heat a large non-stick frying pan over medium-high heat. Pat haloumi with a paper towel and cook, turning until all sides are golden brown. Remove from heat and set aside.
Remove seeds from pomegranates and set aside.
Toss radicchio, beetroot, lemon zest and juice, olive oil and spinach together in a large bowl. Arrange on a serving platter and top with halloumi, pomegranate seeds and mint leaves to serve.