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Anna Heinrich

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Roasted Beetroot, Halloumi, Pistachio and Pearl Couscous Salad

Food & Drink / Judesfood categories: Food & Drink Judesfood

Roasted Beetroot, Halloumi, Pistachio and Pearl Couscous Salad
Author: 
Serves: 4
 
Ingredients
  • 1 pkt pearl couscous
  • 2 bunches of baby beets
  • 200g haloumi (preferably sheep’s milk) sliced
  • ½ cup olive oil
  • 1 bunch watercress
  • ½ cup pistachio kernels
  • 2 cups rock salt
  • 1 lemon
  • Salt & pepper
  • ...................
  • DRESSING
  • 1 cup flat leaf parsley
  • ½ cup mint
  • ¼ cup chervil
  • 3 anchovies
  • 2 tbsp capers
  • 1 garlic clove
  • 2 tbsp white balsamic
  • ¼ cup olive oil
Instructions
  1. Blitz dressing ingredients together and set aside.
  2. Take a baking tray and place the rock salt over it. Next place beets over salt and cover with foil. Place into a moderate oven and bake for 1 ½ hrs or until tender. Remove and cool down.
  3. Once cool, peel skin from beetroots, cut into quarters and place into a bowl.
  4. Cook couscous as per packet directions. Once cooked, strain and cool immediately.
  5. Toss a little olive oil through couscous.
  6. Heat a pan on medium heat, add a little olive oil and place haloumi into pan. Cook for 2 mins on each side.
  7. Remove from pan and place onto a plate.
  8. Take beetroots, watercress, pistachios and couscous mix together.
  9. Pour couscous onto a plate and drizzle dressing over the top.
  10. Serve with a wedge of lemon.
  11. ENJOY!

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  • Anna K says:

    Yummo … please include more recipes like this one… with spring on its way I am always looking for healthy tasty and quick options.

  • quest bars says:

    Hey there! I’m at work browsing your blog from my new apple iphone!
    Just wanted to say I love reading through your blog and look forward to all
    your posts! Keep up the fantastic work!


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