Starters & salads
Beetroot salad on wholemeal toast with halloumi
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM6TM7
Details
- Difficulty
- easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 40 min
- Total
- 40 min
- Yield
- 4 portions
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- Category
- Starters & salads
- Time
- 30–60 min
- Nutrition
- High fibreUnder 500 kcal
- Difficulty
- Easy
- raw beetroots
- 1.1 lb
- parsnip
- 7.1 oz
- water
- 1.3 lb
- water
- 1.3 lb
- Halloumi cheese
- 14 oz
- olive oil
- 1 tbsp
- walnuts, shelled
- 1.1 oz
- fresh dill
- 0.4 oz
- onion
- 2.1 oz
- garlic
- 1–2 cloves
- Greek yoghurt
- 7.8–8.8 oz
- lemon juice
- 0.4 oz
- white vinegar
- 1–2 tbsp
- jarred horseradish
- 1–2 tsp
- salt
- 0.5 tsp
- ground black pepper
- 0.3–0.5 tsp
- wholemeal bread
- wholemeal bread
- rocket salad leaves
- rocket salad leaves
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 1,348.6 mg
- Protein
- 23.4 g
- Energy
- 2,062.7 kJ
- Calories
- 493 kcal
- Fat
- 30 g
- Fibre
- 6.9 g
- Saturated fat
- 15.9 g
- Carbohydrates
- 35.3 g