Halloumi and Beetroot Salad with Pistachios

This recipe is for a delicious healthy halloumi and beetroot salad that is healthy, filling and so delicious. The salad is served with an orange dressing which really does complement the flavours of the salad.

Halloumi is a semi hard cheese that can be made from a mixture of goats, sheep and cow’s milk. It can be fried or grilled as it has a high melting point so it doesn’t melt as easy as some other cheeses when exposed to high temperatures. It originates in Cyprus and is eaten across most of Europe. Halloumi cheese has a salty flavour which is why it goes perfectly with a fresh salad.

There are so many things to love about this salad ranging from the flavours to the beautiful colours.  Along with Halloumi, the salad is made up of a mixture of salad leaves which are served with beetroot, red onions, cherry tomatoes and chopped pistachios. It is then drizzled with a simple orange vinaigrette style dressing which complement the flavours further.

Another good thing about this salad is you can have it prepared in under 10 minutes so if you have limited time and need a quick bite then this recipe is perfect. Serve this salad for a light lunch or for dinner with some fresh french bread.

Ingredients for Halloumi and Beetroot Salad with Pistachios

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

For the salad

• Salad leaves - for this salad, you can use any salad leaves. I use a range of leaves including rocket, spinach, watercress, lambs lettuce and mixed chard.
• Onion - use a red onion.
• Tomatoes - I use cherry tomatoes for this recipe.
• Beetroot - I use grated beetroot but you can use sliced beetroot.
• Oil - I use extra virgin olive oil.
• Halloumi - I use Cypriot halloumi.
• Pistachios - use shelled pistachios. You can substitute pistachios with other nuts such as chopped walnuts or chopped pecans.

For the dressing

• Oil - I use extra virgin olive oil.
• Orange juice - use juice squeezed from a fresh orange.
• White wine vinegar - you can substitute with apple cider or red wine vinegar.
• Seasoning - I use black pepper to season.

How to Make Halloumi and Beetroot Salad with Pistachios

1. Start by preparing the salad. Wash the leaves if necessary and serve them between 2 salad bowls. Between the 2 bowls add in the sliced red onions, cherry tomatoes and beetroot.

2. Heat a frying pan with the olive oil on a medium heat. While the pan is heating, cut the Halloumi cheese into slices of your desired thickness. Halloumi can be quite wet so dry the slices with paper towels. Be gentle with this to avoid the halloumi splitting.

3. Place the slices of halloumi cheese into the frying pan and fry the halloumi slices for 2 minutes on each side. Once the halloumi is a golden-brown colour remove from the pan.

4. Add the halloumi to the salads and then sprinkle on the pistachios. Mix together the ingredients for the dressing and drizzle on the salads. Time to enjoy.

Nutrition

Nutrition based on 1 serving - Calories: 294kcal | Fat: 23.6g | Saturates: 8.4g | Carbs: 6.9g | Sugar: 6.2g | Fibre: 3.5g | Protein: 12.6g | Salt: 1.07g

Storage

Make this salad to serve immediately as halloumi will go rubbery once reheated.

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