Zorganic Milk






Baby Spinach, White Bean and Beetroot Salad with Pan fried Halloumi and Balsamic Dressing

Serves 6
This salad can also be served as an entrée or part of a buffet.  Just remember that Halloumi is best served as soon as it has been fried!
Suitable Gluten Free recipe.

Balsamic Dressing

 
  • 2 tbsp balsamic vinegar
  • ½ cup extra virgin olive oil
  • 1 clove garlic crushed
  • Salt and ground pepper

Combine all ingredients

Salad

 
  • 60g walnuts, coarsely chopped
  • 2 tsp brown sugar
  • ¼ tsp salt
  • Pinch cayenne pepper
  • 3 beetroot trimmed and halved
  • 2 x 400g cans of cannellini beans drained and well rinsed
  • 4 spring onions finely chopped
  • 100g baby spinach leaves
  • 1 avocado, stoned and sliced
  • 1 large firm pear, quartered, cored and sliced
  • Olive oil for frying
  • 500g Zany Zeus Halloumi, sliced into 1cm thick slices
Wrap the beetroot in tinfoil, place on oven tray and roast at 200C for 45 minutes or until tender, when pierced with a knife.  Remove the foil and when cool enough, rub off the skins and cut each half into 4 wedges.
 
Combine the beans and spring onions, add half the balsamic dressing and toss gently.
Place on serving plates (or on a large platter) and top with spinach, avocado, pear and beetroot.
 
Preheat the oven to 200C. Place the walnuts on an oven tray, sprinkle with sugar, salt and cayenne and roast for 5 minutes or until caramelised.
 
Heat a small amount of olive oil in a non-stick frying pan on a medium heat and fry the halloumi in batches until browned on both sides.
 
Top the salad with the sliced halloumi and serve sprinkled with the walnuts and drizzled with the remaining dressing.

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