- A 150g pack of halloumi
- 2 garlic cloves
- 2 beetroot
- 2 large handfuls of watercress
- A handful of mint
- 1 orange
- 1 chilli
- Sea salt and freshly ground pepper
- 2 tbsp olive oil
Peel your beetroot. Roughly chop and place in a food processor. Blitz till the beetroot is finely chopped and has the texture of couscous. No food processor? Just peel and grate your beetroot.
Transfer your beetroot to a large bowl. Grate or pare the orange zest straight into the beetroot. Halve the orange and add a good few squeezes of juice - enough to really make it juicy and delicious. Add a little salt and pepper.
Pluck any large stems from the watercress. Do the same with the mint. Roughly both. Gently fold through the beetroot.
Cut your halloumi into 2cm cubes. Set a frying pan over high heat. Add 1 tbsp olive oil. Add the halloumi. Fry till golden on top and bottom. Scatter over the salad.
Peel and thinly slice your garlic. Thinly slice your chilli. Fry them in 1 tbsp oil till just golden. Dot over the top of the salad with any residual oil.