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Photo of Warm beetroot, baby kale & halloumi salad by WW

Warm beetroot, baby kale & halloumi salad

10
Points® value
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
2
Difficulty
Easy
Beetroot and halloumi are a match made in heaven – you’ll never get bored of this delicious salad.

Ingredients

Beetroot

2 individual, small, trimmed, scrubbed and chopped roughly

Walnut Halves

25 g

Kale, raw

60 g

Olive Oil

2 teaspoon(s)

Lettuce

4 leaf/leaves, small

Vinegar, All Types

1 teaspoon(s), cider

Light Halloumi

110 g, sliced

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Wrap the beetroot pieces in foil and cook in the oven for 45-60 mins, until tender.
  2. Dry fry the walnuts for a minute or 2 until you can just smell their aroma. Set aside
  3. Divide the baby kale and little gem between 2 plates.
  4. To serve, scatter the beetroot over the leaves, followed by the halloumi and nuts. Dress with a drizzle of dressing and enjoy!

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