Roast Chicken With Beetroot And Halloumi Salad Recipes

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PAN-FRIED HALLOUMI AND BEETROOT SALAD



Pan-Fried Halloumi And Beetroot Salad image

This fried halloumi salad with beetroot is tender, crisp and nutritious! The light dijon mustard, vinegar, and olive oil dressing adds the perfect cherry on the top and brings all the flavors together perfectly.

Provided by Julia | The Yummy Bowl

Categories     Appetizer     Salad

Time 20m

Number Of Ingredients 10

1 packet (8 oz halloumi cheese (block of halloumi cheese))
4 cups baby spinach (washed and dried)
2 medium beetroot (cooked (boiled, grilled or roasted))
1 small red onion (sliced into half moon or circles)
3 tablespoon Olive oil
1 tablespoon Dijon Mustard
1 teaspoon lemon juice
Salt to taste
Black pepper to taste
2 tablespoon apple cider vinegar or red wine vinegar

Steps:

  • Place all the dressing ingredients in a small bowl or a jar and shake/stir like crazy. Set aside (for best flavor, let chill in the fridge for 30 minutes-1 hour).
  • Heat up a little cooking oil in a non stick or similar frying pan over medium heat. Add the halloumi slices (about ¼-½ inch thick) and cook them until golden brown on both sides (about 2-3 minutes). Transfer to a plate lined with paper towel to drain the excess oil. You can keep the halloumi warm in a preheated oven before ready to serve. If you have a grill, grill the cheese there which will add an appetizing smoky layer to it.
  • Assemble the salad. In a large bowl, mix the spinach leaves, half of the dressing, and red onions in a bowl. Gently mix to combine. Arrange others ingredients on a serving platter and add beetroots (I like to add a pinch of salt to the beetroot before serving), halloumi and top with more dressing right before ready to serve. You can add a squeeze of citrus juice or a little lemon zest for a pleasing aroma and delicious flavors

ROAST CHICKEN WITH BEETROOT AND HALLOUMI SALAD



Roast chicken with beetroot and halloumi salad image

Spice up your weekend roast chicken with fragrant harissa paste. Serve with a gloriously pink beetroot bulgur salad.

Provided by James Martin

Categories     Main course

Yield Serves 4-6

Number Of Ingredients 21

2 tsp cumin seeds
2 tsp ground caraway seeds
1 red chilli, roughly chopped
1 tbsp sweet smoked paprika
2 garlic cloves
2 tbsp tomato purée
3 tbsp red wine vinegar
1 large chicken, spatchcocked
2 tbsp olive oil
salt and pepper
125g/4½oz bulgur wheat
400ml/14fl oz beetroot juice
1 tbsp olive oil
150g/5½oz halloumi, sliced
100g/3½oz cooked beetroot, chopped
100g/3½oz shelled pistachios, roughly chopped
small bunch mint, chopped
small bunch coriander, chopped
1 pomegranate, seeds only
1 lemon, zest and juice
50ml/2fl oz olive oil

Steps:

  • Preheat the oven to 200C/4000F/Gas 6.
  • For the roast chicken, heat a small frying pan and add the cumin and caraway seeds. Once they start to release their oils add them to a small food processor. Add the chilli, smoked paprika, garlic, tomato purée and red wine vinegar to the food processor and blend until smooth. Set aside.
  • Heat a large flat griddle and drizzle oil over the spatchcocked chicken and season with salt and pepper. Place breast-side down and cook for a couple of minutes, then transfer the chicken to a large baking tray. Roast in the oven for 30 minutes.
  • Remove the chicken from the oven and spread the spice mixture over the chicken and place back in the oven for 20-30 minutes, or until the chicken is cooked through.
  • Meanwhile for beetroot and halloumi salad, place the bulgur wheat and beetroot juice in a medium saucepan and cook for 15-20 minutes, or until just tender.
  • Heat a ridged griddle pan until hot. Oil the sliced halloumi and cook on the griddle for 1-2 minutes each side until nicely browned.
  • Place the cooked bulgur wheat in a bowl and add the cooked beetroot, pistachios, mint, coriander, pomegranate, lemon zest and juice and olive oil and mix. Add the cooked halloumi to the top.
  • Remove the chicken from the oven and allow to rest in a warm place for 15-20 minutes. Carve the chicken into pieces and place on a plate along with the beetroot and halloumi salad.

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