Name: Matakana salad of oranges, beetroot, watercress & fried haloumi
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 12 baby beetroot; 3 large oranges, peeled with a knife; 1/2 cup fresh hazelnuts, roasted in a hot oven until golden, then roughly chopped; 2 cup young watercress, washed and stalks removed; 12 thick slices haloumi cheese; 4 tablespoon light-style olive oil; 1/2 cup mint leaves, sliced; Dressing; 3 tablespoon sherry vinegar; 6 tablespoon extra virgin olive oil

Matakana salad of oranges, beetroot, watercress & fried haloumi

Inspired by the following ingredients I gathered from Matakana Farmers’ Market one Saturday, this deliciously fresh salad made a lovely lunch with friends. And a simple crusty ciabatta loaf was the perfect accompaniment.

Matakana salad with orange, beetroot and haloumi

Serves 4

Cook

35M

Ingredients

12 baby beetroot

3 large oranges, peeled with a knife

1/2 cup fresh hazelnuts, roasted in a hot oven until golden, then roughly chopped

2 cup young watercress, washed and stalks removed

12 thick slices haloumi cheese

4 tablespoon light-style olive oil

1/2 cup mint leaves, sliced

Dressing

3 tablespoon sherry vinegar

6 tablespoon extra virgin olive oil

Method

1.Simmer the beetroot in water until tender. Remove, allow to cool, and peel the skins off. Cut the oranges into segments and place in a bowl with the hazelnuts and watercress. Mix the dressing ingredients, pour over the salad and toss together. Divide the salad between six plates and add baby beetroot to each plate.

2.To grill the cheese, heat the oil in a heavy-bottomed frying pan. Add the cheese and very gently cook it on each side until it turns golden and the centre is molten. Top each salad with two hot slices of cheese, scatter over the mint leaves, and serve at once.

Women's Weekly Food

Ingredients

Method

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