Mixed Leaf Salad with Beetroot & Walnuts Recipe

How to Make Mixed Leaf Salad with Beetroot and Walnuts


  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. 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.
  3. Drain and rinse cannellini beans.
  4. In a serving bowl place mixed leaf salad, add some dressing and toss to combine. Add cannellini beans, toasted walnuts and quartered beetroot.
  5. Grill sliced haloumi on both sides for up to 5 minutes. If using feta cheese, cubed the cheese and warm through in dry frying pan. 
  6. Pour a little more dressing on the salad before adding either feta cheese or griled haloumi on top.
  7. Serve while warm.