Beetroot and halloumi salad

Good morning lovelies, I hope you’re all having a smashing day. We’ve got another delicious recipe from the Colonial Cravings facebook community today. This ones from Rach and it’s for a pretty amazing sounding summer salad, which I’m really hoping she’ll make for me when I come home (hint hint Rach!)
I think I’ve known Rach for about 15 years, we lived together for some of it and so I’ve eaten my fair share of Rach-prepared dinners. I’ll tell you what, that girl knows her way around cauliflower cheese! In fact her roast dinners in general are the stuff of legend. I’m also always impressed with how much effort she puts into salad, she’ll pack it with all sorts of wonderful nibbly things, fruits, cheeses, beans – way more interesting than the lettuce and tomatoes you get if you ask me to make a side salad. I think I even got her to make the salads for my DIY wedding. So over to Rach and another no doubt delicious salad….

Beetroot and halloumi salad

I’m always on the hunt for recipes that I can make for Mrs Colonial Cravings as my usual dinners tend to be slightly meat-heavy/massively unhealthy. But if there’s one thing she loves it’s dill! So this is a vaguely healthy, vegetarian friendly, dill heavy dinner which I have adapted from a recipe which I found in Olive magazine.

Ingredients
Salad
1 shallot, diced
2 tbsp olive oil
1 tbsp cider vinegar
Bunch of fresh dill (to taste)
salt and pepper to taste
250g cooked beetroot, diced
250g new potatoes (cut any large ones in half)
1 standard package of halloumi
Tzakziki Dressing
3 tbsp natural Greek yoghurt
1/2 small cucumber, grated
1 clove garlic (crushed)
handful of fresh mint (chopped)
1/2 tsp paprika
splash of water/lemon juice (optional)

Pre-heat your oven to 200°c.
Mix the diced shallot with the oil, vinegar and roughly chopped dill. Season it with salt and pepper and then add half of this oil and vinegar dressing to the beetroot and leave it to infuse.
Part-boil the potatoes before draining them and spreading them out on a baking sheet. Roast them for 25 minutes. Once they are roasted toss them in the remainder of the oil and vinegar dressing whilst they’re still hot.
Slice the halloumi and dry-fry it until it is nice and golden.
Mix together all of the ingredients for the tzatziki dressing, thinning it with a little water or lemon juice if you need too.
Arrange the potatoes and beetroot on a plate and top with the fried halloumi and a dollop of tzatziki.

Beetroot and halloumi salad