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Made with our delicious avocado oil with lemon zest, this Haloumi and Beetroot Salad recipe is perfect for a light lunch! Check it out here:
2 tablespoons Avocado Zest Oil
1 block haloumi cheese
1 bag fresh beetroot
150g / 5.2oz Heirloom tomatoes, halved (this is about 4 medium sized)
1/4 cup vinaigrette
Microgreens, edible flowers and/or herbs to garnish
Heat your BBQ hotplate to a medium-high heat.
Drizzle avocado oil when ready to cook.
Sizzle whole baby beetroot until warm and coloured then set aside.
Cook the block of Haloumi whole on the hot plate in the beet juices.
Grab your serving plate and place the cheese in the middle. Then slice it into 4 pieces across the block of haloumi.
Top with the halved beetroot and tomatoes and drizzle a little more lemon avocado oil then the vinaigrette.
Top with microgreens, herbs and edible flowers as desired.
Ingredients
2 tablespoons Avocado Zest Oil
1 block haloumi cheese
1 bag fresh beetroot
150g / 5.2oz Heirloom tomatoes, halved (this is about 4 medium sized)
1/4 cup vinaigrette
Microgreens, edible flowers and/or herbs to garnish
Directions
Heat your BBQ hotplate to a medium-high heat.
Drizzle avocado oil when ready to cook.
Sizzle whole baby beetroot until warm and coloured then set aside.
Cook the block of Haloumi whole on the hot plate in the beet juices.
Grab your serving plate and place the cheese in the middle. Then slice it into 4 pieces across the block of haloumi.
Top with the halved beetroot and tomatoes and drizzle a little more lemon avocado oil then the vinaigrette.
Top with microgreens, herbs and edible flowers as desired.
