Beetroot and Haloumi Salad

Uhhh haloumi has to be my favourite cheese, ever! Its so soft, and such a great addition to salads. 


3 beetroot bulbs
150g haloumi
Pinch of salt
Pinch of pepper
3 tbsp olive oil
3 cups of baby spinach leaves
1 cup cooked brown rice
1/2 cup cooked red quinoa 
1/4  red onion, sliced thinly
1 lemon, juiced 


  1. Preheat oven to 180 degrees celsius. 
  2. Peel beetroot and slice into big wedges. Coat with 2 tbsp of olive oil, a squeeze of lemon and a pinch of salt and pepper. 
  3. Place beetroot into the oven for 30-40 minutes or until completely cooked through. 
  4. slice haloumi in long, thin strips. 
  5. In a non-stick pan, splash a small amount of olive oil and heat to a medium heat. 
  6. Cook haloumi for 1 minute on each side, or until golden brown. 
  7. In a large mixing bowl, add spinnach, onion, brown rice, quinoa, halloumi and the roasted beetroots. 
  8. Dress with 1 tbsp of olive oil, 2 tbsp of lemon juice and a big pinch of salt. Toss the salad and eat!