Beetroot, Bacon and Halloumi Caprese Salad

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General Tip

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

Disclaimer

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

20 min Preparation time 45 min Cooking time Serves 12
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Ingredients

  • 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

Method

  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.