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...

Cafe-style miso mushrooms

25min

Octopus with gnocchi, capsicum and green mojo sauce

1h 50min

Mediterranean octopus salad

40min

Greek Fava dip

50min

Cucumber, dill and sour cream dressing (Thermomix® Cutter, using modes)

10min

Creamy mushrooms with crispy roast potatoes

1h 30min

Mushroom pastry

45min

Simple steamed salmon

30min

Greek cabbage salad

5min

Turkish Eggs on Greek Yoghurt with Toast and Green Salad

30min

Turkish eggs (Cilbir) on Greek yoghurt, served with toast and green salad

30min

Baked whole-side of salmon with yoghurt dressing

55min