Make this citrusy salad a part of your Easter celebrations for friends and loved ones.
- Preheat oven to 200°C/180°C fan-forced. Trim beetroot stems. Wash beetroot. Pat dry. Wrap in foil. Place in a baking dish. Roast for 30 minutes or until tender and skin peels away when rubbed. Set aside until cool enough to handle.
- Meanwhile, make dressing Place orange juice, lemon juice, oil and mustard in a screw-top jar. Secure lid. Shake to combine. Refrigerate.
- Cut haloumi into 1cm-thick slices. Spray a frying pan with oil. Heat over medium heat. Cook haloumi, in batches, for 2 minutes each side or until light golden. Transfer to a plate lined with paper towel.
- Wearing rubber gloves, peel each beetroot. Cut into quarters. Arrange rocket, beetroot, orange and haloumi on a platter. Top with dressing. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set