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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!

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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!

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  • Subscribe
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