Beetroot salad on wholemeal toast with halloumi

Beetroot salad on wholemeal toast with halloumi

4.9 7 valutazioni

Prep. 10min

Totale 40min

4 portions

Ingredienti

Peeling vegetables

raw beetroots fitting through hole in mixing bowl lid or halved (approx. 2 cm wide)
500 g
parsnip cut into pieces (approx. 5 cm)
200 g
water
600 g

Beetroot salad

water
600 g
Halloumi cheese cut in triangles (approx. 2 cm thick)
400 g
olive oil for frying
1 tbsp
walnuts, shelled
30 g
fresh dill leaves only
10 g
onion halved
60 g
garlic cloves
1 - 2
Greek yoghurt
220 - 250 g
220 - 250 g plain yoghurt
lemon juice
10 g
white vinegar
1 - 2 tbsp
jarred horseradish
1 - 2 tsp
salt
½ tsp
ground black pepper
¼ - ½ tsp
wholemeal bread sliced, toasted, for serving
rocket salad leaves for serving

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 1348.6 mg

Proteine 23.4 g

Calorie 2062.8 kJ / 493 kcal

Grassi 30 g

Fibre 6.9 g

Grassi saturi 15.9 g

Carboidrati 35.3 g

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Presente anche in

Flexitarian Favourites 12 ricette
Internazionale

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