Vegetarian meal: Beet and potato salad with halloumi cheese

We like to prepare salad in various ways . This is a meatless salad recipe, different from the usual ones. Try it and report your impressions.

Ingredients (for four servings):

• about 850 g of potatoes
• 2 large beets, about 650 g
• 1 tablespoon of olive oil
• spices as desired: salt, pepper, rosemary, red pepper…

For the sauce:

• many 1 lemons
• 3 spoons of honey
• 3 tablespoons of olive oil
• sun and papa

To serve:

• leaf salad as desired (our favorite is arugula)
• 50 g of pumpkin seeds
• 400 g halloumi sira

Preparation:

1. Heat the oven to 200 °C.
2. Peel and dice the potatoes and beets and marinate them in olive oil and spices.
3. Place on a tray covered with baking paper and bake for about 20 minutes, i.e. until the potatoes and beets are cooked.
4. While it is baking, prepare the sauce by mixing all the necessary ingredients in a small bowl.
5. While the potatoes and beets are baking, cut the halloumi cheese into slices about 1 cm wide, then fry in a pan (without adding oil if you have a non-stick pan) for about 3 minutes on each side, i.e. until it turns slightly brown.
6. When the potatoes and beets are baked, mix them with a leafy salad, sprinkle with seeds and add slices of baked halloumi. Pour over everything with the sauce, which will add a nice sweet and sour note to the dish.