This isn’t a new salad idea of mine, but here’s last night’s version.
3 medium-sized beetroot, peeled and quartered
2 small to medium blood oranges, peeled and cut into segments
12-15 cherry or baby roma tomatoes
Haloumi, cut into cubes or rectangles
Seeds from 1/2 a pomegranate
Handful of chopped parsley
Balsamic vinegar (optional)
1. Preheat the oven to 180C. Place the beetroot in a baking tray with a little olive oil, a sprinkle of sea salt, and if you wish, add a sprinkle of balsamic vinegar. Cover and bake for an hour or until cooked through. Allow to cool.
2. Arrange beetroot pieces on platter with orange segments and baby tomatoes.
3. Cook haloumi in a hot pan with a little oil until browned. Add to salad.
4. Add chopped parsley and pomgranate seeds. Drizzle with pomegranate syrup.