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Updated: Mar 6, 2021

A delicious, hearty salad using in season beetroot. Perfect for lunch or even dinner!



60g spinach and rocket

2 medium beetroot, sliced

50g halloumi

1 orange, sliced

Handful of walnuts

Handful of mint leaves

Handful of cranberries

1 tsp pumpkin seeds

1 tsp sesame seeds

80g buckwheat rice

1 tsp onion powder

1 tsp mixed herbs

For the dressing:

1 tsp honey

1 tbsp olive oil

1 tbsp vinegar

1 garlic clove



1. Cook your buckwheat in a pan with boiling hot water for around 25 minutes - adding water when necessary. After 15 minutes add in some salt, pepper, 1 tsp of onion powder and mixed herbs. Stirring from time to time.

2. Begin prepping your salad by adding your mixed leaves to the dish as well as your chopped beetroot and sliced orange.

3. In a frying pan on medium heat, add some olive oil and then your sliced halloumi. Leave to fry for 5 minutes or until the halloumi is browned to your liking - the halloumi will release some liquid but don't worry. Then, flip your halloumi and allow to cook until it is once again crisp and golden!

4. Once your buckwheat is cooked , add it to your salad and finish preparing by adding your grilled halloumi, cranberries, walnuts, seeds and mint leaves.

5. To create your dressing, mince your garlic clove and combine with honey, balsamic vinegar, olive oil and seasoning. Mix well together and pour over your salad!



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