Salad with Beetroot and Haloumi

Method

  1. Preheat oven to 180°C (160°C fan forced) and line a baking tray with baking paper. Place walnuts on a lined baking tray and toast for arond 3-5 minutes then remove.
  2. Slice halloumi cheese and grill on a medium heat until soft and golden.
  3. To make the dressing, combine olive oil, balsamic vinegar, maple syrup, dijon mustard and salt and pepper into a jar with lid or a shaker. Shake until all combined.
  4. Drain and rinse cannellini beans.
  5. In a serving bowl place rocket, add some dressing and toss to combine. Add cannellini beans, toasted walnuts and quartered beetroot. Pour a little more dressing before adding grilled halloumi on top. Serve while warm.