Instructions
Follow the steps and taste along the way.
Prepare the beetroot
Preheat the oven to 200 °C. Cut the beetroot into even cubes about 2 cm across. Toss with 10 ml olive oil, the salt and black pepper.
Roast the beetroot
Spread the beetroot in a single layer on a baking tray lined with baking paper. Roast for 30 to 35 minutes, turning it halfway through. It should be tender when pierced and lightly caramelised around the edges.
Toast the bread and seeds, and mix the dressing
While the beetroot roasts, toast the pumpkin seeds in a dry pan for 2 to 3 minutes, until fragrant and beginning to pop lightly. Toast the bread until crisp. Whisk the lemon juice, honey, mustard, 10 ml olive oil and water into a smooth dressing.
Sear the halloumi and prepare the orange
Cut the halloumi into slices about 1 cm thick and pat them dry with a paper towel. In a preheated non-stick pan, sear them without oil for 2 to 3 minutes on each side, until golden brown. Peel the orange and cut the flesh into pieces.
Assemble the salad and serve
Toss the warm beetroot with the spinach and half of the dressing; the spinach should wilt only slightly. Divide between plates, add the orange and halloumi, then sprinkle with the pumpkin seeds and drizzle with the remaining dressing. Serve immediately with the toasted bread.
