Course Appetizer and Starters, Lunch, Main, Snacks and Sides, Soups and Salad
Servings 4
Calories 373kcal
Diabetic, Gluten Free
Ingredients
Caramelised beetroot
4mediumbeetrootcut into 3cm pieces (I leave the skin on)
1tablespoonpure maple syrup or liquid honey
1tablespoonolive oil
Tamarillo dressing
2largetamarillospeeled, flesh diced
½teaspoondijon or wholegrain mustard
1½teaspoonsliquid honey
1½tablespoonsextra-virgin olive oil
Spiced haloumi
1teaspooncurry powderor use ½ teaspoon ground cumin and ½ teaspoon ground turmeric
¼teaspoonsalt
200ghaloumi cut into 0.5 - 1cm thick slices
Salad
4handfulsrocket or baby spinach
¼cupsunflower seedstoasted
Instructions
Preheat oven to 200degC. Line an oven tray with baking paper.
Toss beetroot with maple syrup/honey and olive oil in prepared tray. Season with salt and pepper and roast for about 20-25 minutes, or until beetroot is soft and caramelised.
Place all tamarillo dressing ingredients in a small jar, screw on the lid and shake well to mix all ingredients together.
On a plate, mix cumin, turmeric and salt together. Dust haloumi slices in spice mixture to lightly coat. Heat a drizzle of olive oil in a large non-stick fry pan on medium high heat. Cook haloumi for 1-2 minutes on each side or until golden outside, and soft and melted inside.
To serve, divide rocket leaves between plates, top with roast beetroot, haloumi (straight form the hot pan) and sunflower seeds. Spoon over tamarillo dressing.
Notes
There’s lots more ways to eat them than in a fruit salad or chutney. In this recipe they make a delicious dressing for a salad of pan-fried haloumi dusted with some spices, and caramelised roasted beetroot. The tamarillos give that fruity tartness, like lemon, that all good dressings need. I can see this dressing going well with lots of different salads – try it out!Have this recipe as a light lunch or dinner, or a special side salad with your main meal.