Fried haloumi and beetroot salad with walnut dressing

• 6 large beetroot, trimmed
• 2 250g haloumi, drained
• 2 tablespoons olive oil
• 100g baby spinach leaves, washed, dried

Walnut dressing

• 35g (1/3 cup) walnut halves
• 90g (1/2 cup) drained capers
• 125ml (1/2 cup) olive oil
• 60ml (1/4 cup) balsamic vinegar
• 1 garlic clove, crushed
• Salt & freshly ground black pepper

Energy 2187kJ	Fat saturated 14.00g
Fat Total 44.00g	Carbohydrate sugars 11.00g
Carbohydrate Total 11.00g	Dietary Fibre 5.00g
Protein 21.00g	Cholesterol 44.00mg
Sodium 2573.47mg

All nutrition values are per serve.

1. Step 1

   Position 2 racks in the oven and preheat oven to 180°C.

2. Step 2

   Wrap each beetroot individually in foil. Place in a roasting pan and cook in preheated oven for 1 hour or until tender.

3. Step 3

   Meanwhile, to make the walnut dressing, place the walnuts on a baking tray and cook on the second oven rack for 10 minutes or until lightly toasted and aromatic. Set aside for 5 minutes to cool slightly.

4. Step 4

   Chop walnuts coarsely. Place capers, oil, vinegar, garlic and walnuts in a medium bowl and stir to combine. Taste and season with salt and pepper.

5. Step 5

   Remove beetroot from oven and set aside for 10 minutes to cool slightly.

6. Step 6

   Wearing rubber gloves to avoid staining your hands, peel each beetroot and then cut crossways into 3 thick slices. Set aside.

7. Step 7

   Meanwhile, cut each haloumi piece crossways into 6 slices. Heat half the oil in a medium non-stick frying pan over high heat. Add half the haloumi slices and cook, uncovered, for 1 minute each side or until golden brown. Transfer to a plate in a single layer. Repeat with remaining oil and haloumi.

8. Step 8

   To serve, divide the spinach among serving plates and layer the roast beetroot slice sand haloumi on top. Drizzle the walnut dressing over the salad and serve immediately.