Griddled halloumi with beetroot & orange

Griddled halloumi with beetroot & orange

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
464
protein
29g
carbs
17g
fat
32g
saturates
19g
fibre
4g
sugar
17g
salt
4.8g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat a large griddle 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.
  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 from Good Food magazine, March 2007

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips