Recipe by: Good Food Everyday with Gary Mehigan
Grilled Halloumi & Roasted Beetroot Salad with Hazelnuts & Watercress with Creamy Fetta Dressing
Ingredients
- 2 x 180g Riverina Dairy Cyprus Style Haloumi, cut into 1cm thick slices
- 2 Red Onions
- 5 medium Beetroots, washed
- Sea Salt flakes
- Freshly ground Black Pepper
- 4 sprigs Thyme
- 50 gm Hazelnuts, toasted & skins removed
- 6 Radishes, washed, sliced
- 2 cups Watercress leaves
- 4 tbsp Extra Virgin Olive Oil
- Fresh Black Pepper
Grilled Haloumi & Roasted Beetroot Salad with Hazelnuts & Watercress with Creamy Fetta Dressing
Step 1. Preheat the oven to 180°C fan-forced (200°C conventional).
Step 2. Wrap the Beetroots and Onions in individual squares of foil and place directly onto the bars in the oven. Roast for 1 ½ hours or until the Beetroots are soft when squeezed.
Step 3. Leave in the oven or let it cool in the fridge and let it cool. Remove the skins from the Beetroot and Onions and discard. Reserve two Beetroots and cut the remaining Beetroot and Onions into chunks.
Step 4. Place the reserved Beetroots into the Braun Powerblender, add the Riverina Dairy Smooth Fetta two tablespoons of Extra Virgin Olive Oil and a few twists of Black Pepper. Process until smooth and set aside. (add a little water if the mixture is too thick).
Step 5. Spread Beetroot Puree onto the bottom of a salad bowl and arrange the Beetroots and Onions on top.
Step 6. Preheat the Braun MultiGrill 9 Contact Grill (CG9160SL), cut Halloumi 2cm cubes, add thyme on haloumi and drizzle with a littleExtra Virgin Olive Oil and grill the Riverina Dairy Haloumi until golden on all sides. Arrange on and around the Beetroots, scatter with hazelnut, radishes and watercress leaves and drizzle with remaining Extra Virgin Olive Oil. Serve.
