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Beetroot, Halloumi & Pear Salad (V)

A lovely salad recipe made using our Charlie & Ivy's Lemon & Poppy Seed Dressing. Perfect for late Summer al fresco dining, or a great mid week meal recipe.

Serves 4


3 beets, peeled and chopped

Charlie & Ivy’s Cold Pressed Rapeseed Oil

1 pack of halloumi cheese (225-250g), sliced

2 fresh pears, sliced thinly and chopped

100g bulgar wheat  

Charlie & Ivy’s Lemon & Poppyseed Dressing

1 tbp of your favourite seed mix


Preheat the oven to 200oC. Place the beets in a roasting tin and toss with the rapeseed oil and salt and pepper.  Roast for around 40 minutes until softened and browned.

Whilst the beets are roasting, fry the halloumi slices on both sides until cooked and browned, then cut into smaller pieces. Also take this time to cook your bulgar wheat. Cover with cold water and bring to the boil. Simmer for 8-10 minutes.

Once all ingredients are cooked and cooled, toss together with the Lemon & Poppyseed Dressing and sprinkle over the seed mix.

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