Beetroot, Bacon and Halloumi Caprese Salad

Please rate this

General Tip

Remember, with all seasoning, it’s better to use less and correct later, than to overdo it at the beginning.


Time, Temperature and Serves is approximate and is a guide only.

20 min Preparation time 45 min Cooking time Serves 12
No ratings yet.


  • 250g COLCOM Streaky Bacon, finely diced
  • 6 large Beetroots, cut into thick slices
  • Olive Oil
  • Salt and Milled Pepper
  • 200g Halloumi Cheese, sliced
  • 100g Hazelnuts, roughly chopped
  • 2 sprigs Rosemary
  • 1 packet Baby Spinach
  • Dressing
  • 3 Tbls Balsamic Vinegar
  • ¼ cup Olive Oil
  • 1 clove Garlic, crushed
  • 1 tsp Brown Sugar


  1. Preheat oven to 200°C.
  2. Toss beetroots on a baking tray with olive oil and seasoning. Roast until tender, about 40 minutes. Toss through the hazelnuts and rosemary with the beetroot and roast for a further 5 minutes.
  3. Meanwhile, heat up a small frying pan and dry fry the slices of halloumi until golden and the edges have a slight crisp. Keep warm.
  4. Add a glut of oil to the same pan and quickly fry off the diced COLCOM Streaky bacon until crispy.
  5. Arrange beetroot, hazelnuts and baby spinach on a platter and whisk dressing ingredients together and drizzle over.
  6. Add the halloumi cheese and sprinkle the salty bacon over the salad and serve.