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Beetroot salad on wholemeal toast with halloumi

Beetroot salad on wholemeal toast with halloumi
4.9 7 ratings
Prep. 10 min
Total 40 min
4 portions
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Ingredients

Peeling vegetables
  • raw beetroots fitting through hole in mixing bowl lid or halved (approx. 2 cm wide)
    500 g
  • parsnip cut into pieces (approx. 5 cm)
    200 g
  • water
    600 g
Beetroot salad
  • water
    600 g
  • Halloumi cheese cut in triangles (approx. 2 cm thick)
    400 g
  • olive oil for frying
    1 tbsp
  • walnuts, shelled
    30 g
  • fresh dill leaves only
    10 g
  • onion halved
    60 g
  • garlic cloves
    1 - 2
  • Greek yoghurt
    220 - 250 g
    220 - 250 g plain yoghurt
  • lemon juice
    10 g
  • white vinegar
    1 - 2 tbsp
  • jarred horseradish
    1 - 2 tsp
  • salt
    ½ tsp
  • ground black pepper
    ¼ - ½ tsp
  • wholemeal bread sliced, toasted, for serving
  • rocket salad leaves for serving

Difficulty

easy

Nutrition per 1 portion

Sodium 1348.6 mg
Protein 23.4 g
Calories 2062.8 kJ / 493 kcal
Fat 30 g
Fibre 6.9 g
Saturated Fat 15.9 g
Carbohydrates 35.3 g

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