This simple salad works perfectly as a vegetarian main course too
Preparation time: 10 minutes
Cooking time: 10 minutes
500g (1lb 2oz) or 12 slices Halloumi cheese
6tbsp olive oil 300g (10oz) cooked baby beetroot large bunch flat-leaf parsley 2 lemons
1 Toss the cheese in 3tbsp olive oil and add plenty of freshly ground black pepper (you don’t need to add salt as the cheese is salty enough). You can leave it for up to 4 hours.
2 Cut the beetroot into chunks and pick any big stalks off the parsley and discard them. Remove the zest from 1 lemon and juice both of them. Toss the lemon juice and zest with 3tbsp olive oil and season with plenty of black pepper.
3 Preheat a ridged griddle pan and char-grill the cheese in batches for a minute or two on each side, then keep warm on a pre-heated plate. To serve, toss the beetroot and parsley in the dressing, arrange on plates and add 2 slices cheese to each salad.
Per serving: 372cals, 32g fat, 16g saturated fat, 11g carbohydrate