【Quick and Easy】Roasted beet, Halloumi and Walnut Salad with Tahini dressing

Cheese is one of the ingredients I often use in salads. Firstly, we LOVE cheese. Secondly, it might not necessarily have flavour sometimes (depending on the type of cheese), but it does add an extra texture and protein. This time I picked Halloumi as the star of the dish, paired with roasted beet, walnuts and salad greens. That's a quick, healthy weekday meal.

Don't feel like spending time on roasting beets? You can use ready-to-eat beets instead, if you don't mind the fact that they tend to be softer and more watery.

Ingredients：

1 raw beet (peeled and cut into bite-sized pieces)

1 Halloumi cheese (sliced about ¼ inch thick)

3-4 cups salad greens of choice (I used lettuce)

a handful of toasted walnuts

a dash of olive oil

1 tbsp balsamic vinegar

1 tbsp honey

1/2 tbsp tahini

1tsp whole grain mustard/ Dijon mustard

1tsp lemon juice

a pinch of salt and pepper

Steps：

1. Pre-heat the oven to 200ºC.

2. Toss the beets in a little bit of olive oil and season with salt and pepper. Transfer to a baking tray and roast for 25-30 minutes, or until they are crisp on the outside.

3. Once the beets are roasted, let cool.

4. Pan-fry (no oil is necessary) Halloumi over medium heat for 2-3 minutes on each side until golden brown.

5. Whisk together a dash of olive oil, balsamic vinegar, honey, tahini, mustard, lemon juice, salt and pepper in a small bowl. Set aside.

6. Put salad greens in a salad bowl. Place beets and Halloumi on top. Sprinkle with the walnuts and drizzle on the dressing. Then serve.