Roast beetroot, chickpea and haloumi salad

This recipe uses my friend Georgie’s roast beetroot recipe (see below). Since we first tasted it at Georgie’s place – warm with roast lamb, I have made it several times.  I used leftovers to make this salad and found the flavour and texture combinations of the beetroot, haloumi and chick peas particularly good.  With protein from the chickpeas and the haloumi, red and green vegetables providing antioxidants, vitamins and minerals it is also a complete, nutrient rich meal – great for your health and your weight as well.  Enjoy!

Georgie’s roast beetroot

Ingredients
1 kg beetroot,  cut into chunks (I peel all the nasty bits off but leave skin on where possible)
1 red onion, cut into quarters or segments
1/2 cup prunes, or more if you like
1 teaspoon grated fresh ginger
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons white vinegar
2 tablespoons honey
Juice and zest of 1 orange
1 teaspoon cinnamon
Seasonings to taste
Steps
1. Preheat oven to 180C. Mix ginger, oil, vinegars, honey, orange juice and zest and cinnamon together.  Pour over other ingredients in a roasting dish and mix through.
2. Roast, covered until beetroot is cooked and sticky.  Serve hot as a vegetable with lamb or cold as a salad

Roast beetroot, chickpea and haloumi salad


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