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...

Green Goddess Salad

10min

Spinach and leek frittata

40min

Crunchy Salad with Green Goddess Dressing (Diabetes)

20min

Pink Barley Tabbouleh with Pistachios

40min

Smoked Salmon and Brie Quiche

55min

Fennel Salad with Orange and Pine Nuts (TM5)

Pas d’évaluation

Fennel, Celery and Green Apple Salad

15min

Tomato, Spinach and Ricotta Quiche (TM5)

1h 30min

Fish and Avocado Loaf

2h

Salmon, Quinoa, Feta and Vegetable Salad

50min

Lemon garlic salmon with green bean gremolata

2h 25min

Sichuan zucchini and eggplant

1h 15min