Name: Griddled halloumi with beetroot & orange
Total time: 20 min
Yield: 4
Cuisine: Greek
Ingredients: 250g pack cooked beetroot cut into wedges; 3 medium oranges segments and juice; 4 tsp white wine vinegar; 2 x 250g packs halloumi cheese drained; 100g watercress

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Griddled halloumi with beetroot & orange

Griddled halloumi with beetroot & orange

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 5 out of 5.7 ratingsRate

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This simple salad is refreshing and light. It's great with mackerel too

Easily doubled

Easily halved

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Alternatives

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Warm mackerel & beetroot salad

A star rating of 4.7 out of 5.70 ratings

Ingredients

Nutrition

Units:

MetricUS

250g pack cooked beetroot

cut into wedges
3 medium oranges

segments and juice
4 tsp white wine vinegar
2 x 250g packs halloumi cheese

drained
100g watercress

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Nutrition: per serving

kcal464
fat32g
saturates19g
carbs17g
sugars17g
fibre4g
protein29g
salt4.8g

Method

step 1

Heat a large griddle pan or frying pan over a high heat. In a large bowl, combine the beetroot, orange segments and juice and white wine vinegar. Season, then gently mix together.
step 2

Carefully slice each block of halloumi into 4 pieces, then season on both sides with black pepper. Griddle or fry the halloumi for 1-2 mins on each side until golden and crisp, and the cheese is beginning to melt. Add the watercress to the beetroot and orange salad, then toss together. Divide the salad between plates, then top each with slices of hot cheese.

RECIPE TIPS

SEGMENTING AN ORANGE

The neatest way to segment an orange is to slice off the top and bottom and sit it on a chopping board. Cut off strips of the peel and pith, then slice each segment free by cutting either side of the membrane.

MAKE IT WITH MACKEREL

GRIDDLED MACKEREL WITH BEETROOT & ORANGE: For a healthy alternative rich in omega-3, replace the halloumi with 4 x 75g mackerel fillets, skin-on. Season the fish with black pepper, brush with a little olive oil, then griddle for 2-3 mins on each side until cooked through and golden. Serve straight away with the salad.

Recipe from Good Food magazine, March 2007

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A star rating of 5 out of 5.7 ratings

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