Beetroot and Haloumi Salad

ingredients

• 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

method

1. Preheat oven to 180°C fan-forced.
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 onto a lined baking tray and 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 spinach, onion, brown rice, quinoa, haloumi 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!