For the beetroot hummus
|250 g g||vacuum packed cooked beetroot vacuum packed cooked beetroot|
|400 g g|| chickpeas
(from a tin, drained)
|31 g g|| parsley
(chopped, reserve some leaves to garnish)
|1 tsp tsp||cumin cumin|
(zest and juice)
|0.5 tsp tsp||salt salt|
For the croutons
|0.5|| wholemeal bread
(chopped into 2-3cm chunks)
|2 tbsp tbsp||balsamic vinegar balsamic vinegar|
|2 tbsp tbsp||rapeseed oil rapeseed oil|
For the salad
|180 g g|| green beans
|100 g g||mixed lettuce mixed lettuce|
|100 g g|| radishes
(washed and halved)
|3 sticks stick|| celery
|1 tbsp tbsp||balsamic vinegar balsamic vinegar|
|1 tsp tsp||Dijon mustard Dijon mustard|
|2 tbsp tbsp|| rapeseed oil
(plus extra to drizzle)
|1 tbsp tbsp||water water|
|225 g g|| halloumi
(large and ripe, peeled, destoned and sliced)
Beetroot hummus and halloumi salad
From crispy croutons to chewy halloumi and smooth hummus, this salad is a riot of textures - ideal for making lunches a little bit special. Try swapping the beetroot for any leftover veg you want to use up - it’ll work well with carrots, peppers, squash or sweet potato.
1. Begin by making the beetroot houmous. Reserving a handful of parsley for garnish, blitz together all the ingredients until smooth and adjust the seasoning to taste.
2. Preheat the oven to 200ºC/180ºC fan/gas mark 6. Arrange the bread across a baking tray and drizzle with vinegar and oil. Season generously and toss until evenly coated. Bake for 15 minutes until golden and crunchy.
3. Boil the green beans for 3-4 minutes, then drain and run under cold water to cool. Prepare the salad: toss the lettuce with the radish, celery and beans and season well. Whisk together the vinegar, mustard, oil, water and seasoning to make a dressing, mixing half of it through the salad.
4. Fry the halloumi for 2 minutes on each side and scatter over the salad along with the croutons and avocado. Top with the remaining dressing and serve with the houmous on the side, garnished with the remaining parsley.