Beetroot salad on wholemeal toast with halloumi

Beetroot salad on wholemeal toast with halloumi

4.9 7 évaluations

Préparation 10min

Total 40min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 1348.6 mg

Protides 23.4 g

Calories 2062.8 kJ / 493 kcal

Lipides 30 g

Fibre 6.9 g

Graisses saturées 15.9 g

Glucides 35.3 g

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Également présenté dans

Flexitarian Favourites 12 Recettes
International

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