Balsamic Halloumi with Red Onion, Beetroot and Rocket
Ingredients
- 250 g halloumi
- 4 raw beetroot
- 3 red onions
- 3 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 tbsp honey
- 60 g rocket leaves
- 10 g fresh thyme
Nutrition (per serving)
- Calories
- 417 kcal
- Protein
- 17.5 g
- Carbohydrate
- 24.3 g
- of which sugars
- 21.6 g
- Fat
- 26.3 g
- of which saturates
- 12.2 g
- Fibre
- 5.6 g
- Salt
- 1.96 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Peel the beetroot and cut into wedges. Slice the red onions into thick wedges.
- 2
Whisk together the balsamic vinegar, olive oil and honey. Toss the beetroot and onion in this dressing with the thyme leaves. Season well.
- 3
Spread on a large baking tray and roast for 30 minutes until tender.
- 4
Slice the halloumi and lay over the roasted veg. Return to the oven for 12 minutes until golden.
- 5
Arrange the rocket over the top and drizzle with any tray juices. Serve immediately.
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