Beetroot salad on wholemeal toast with halloumi

Beetroot salad on wholemeal toast with halloumi

4.9 7 évaluations

Prép. 10min

Total 40min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 1348.6 mg

Protides 23.4 g

Calories 2062.8 kJ / 493 kcal

Lipides 30 g

Fibre 6.9 g

Graisses saturées 15.9 g

Glucides 35.3 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Flexitarian Favourites 12 Recettes
International

Vous pourriez aussi aimer...

Caprese Style Baked Spiralized Vegetables

45min

Pink Barley Tabbouleh with Pistachios

40min

Oven Baked Vegetable Chips (TM6)

1h 45min

Fennel, Celery and Green Apple Salad

Pas d’évaluation

White bean smash with kale, eggs and avocado (Diabetes)

25min

Ukrainian dressed herrings

1h

Vegan Aubergine Rolls

11h 15min

Maple Oatmeal with Apples and Blueberries

20min

Heirloom Tomato and Zucchini Lasagna (Matthew Kenney) Metric

4h 20min

Kimchi Pancakes

50min

Peeler Beet Carpaccio with Burrata (Metric)

1h 25min

Low Carb Mushroom Gravy

45min