---

Halloumi & Whipped Beetroot
​Feta Open Sandwich

---

I love the squeaky good taste of halloumi! This is a great vegetarian option, and I think halloumi can convince even the most passionate "meat-eaters" - it's delicious! Halloumi not only tastes good, it is a great source of protein and calcium. It's a great ingredient to throw into a salad, use in stick kebabs or as in this recipe in a sandwich or a burger too! Beetroot is high in vitamin C and fibre, low in calories and has next to zero fat. Plus, the beetroot mix has a really striking colour to it that looks awesome!

---

---

Ingredients

Serves: 4

• 200g block of halloumi
• 400g beetroot
• 2 Tbsp olive oil
• 150g goats milk feta
• 12 - 15 fresh mint leaves
• 3 cups fresh baby spinach leaves
• 4 tsp thick Greek yogurt
• 4 slices thin rye / grain bread
• Butter for the bread ​
• 2 Tbsp of my Balsamic Salad Dressing 

How to

Let's start with getting the beetroot ready:

• Turn the oven onto 200°C fan bake
• Peel the beetroot and cut into approximate thumb side pieces
• Place in a roasting dish and drizzle 1 Tbsp olive oil, toss it around to cover the beetroot
• Cook in the oven for 30 minutes or until it is tender (test with a fork)

While the beetroot is baking away...

• Slice the halloumi nice and thick (as shown in the pictures, you should get 4 pieces out of a block)
• Heat a non-stick pan to a medium heat and fry the halloumi in the other 1 Tbsp of olive oil until it's a nice golden brown on both sides 
• In a bowl, dress the spinach leaves with the balsamic salad dressing and put aside 
• Toast the rye nice and crispy

Once the beetroot is cooked:

• Place the beetroot in a mixing bowl with the cut up feta and mint leaves (put aside a couple pieces of beetroot for garnish later) 
• Mix with a stick mixer of in a food processor (of you can mash hard with a fork / masher)

Let's put this all together now:

• Butter the toast and place the halloumi on top
• Spread the whipped beetroot and feta over the halloumi
• Place the dressed spinach on top
• Grate the roasted beetroot pieces that you put aside earlier on top
• Add a tsp of natural yogurt and a grind of black pepper to each sandwich to finish - enjoy!

Made this recipe yourself?
Post your creation & tag us
using @adiabeticsmenu so we can see!

RETURN TO RECIPES HOME