Minty Halloumi & Beetroot Salad | Abel & Cole
Minty Halloumi & Beetroot Salad
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Prep: 15 mins
Cook: 10 mins
Bejewelled with crimson beetroot, refreshed with mint and crowned with salty halloumi, this simple pairing of organic ingredients is fit for a Persian princess.
This recipe is a:
See this week's box.
Ingredients you'll need
  • A 150g pack of halloumi
  • 2 garlic cloves
  • 2 beetroot
  • 2 large handfuls of watercress
  • A handful of mint
  • 1 orange
  • 1 chilli
From your kitchen
  • Sea salt and freshly ground pepper
  • 2 tbsp olive oil
Step by step this way
  • 1.

    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.

  • 2.

    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.

  • 3.

    Pluck any large stems from the watercress. Do the same with the mint. Roughly both. Gently fold through the beetroot.

  • 4.

    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.

  • 5.

    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.

This recipe is from
See this week's box