Haloumi Beetroot Salad

Barbecued Haloumi & Beetroot Salad

Barbecued haloumi and beetroot combine to make this gorgeous summer salad with a floral twist. Guaranteed to brighten up any summer party!


  • 2 tablespoons Olivado avocado oil with lemon zest
  • 1 block haloumi cheese
  • 1 bag beetroot
  • 150g Heirloom tomatoes, halved (this is about 4 medium sized)
  • 1/4 cup vinaigrette (we love Barker’s Mandarin and Ginger)
  • Microgreens, edible flowers and/or herbs to garnish (we used cress and nasturtiums from the garden)


  1. Heat your BBQ hotplate to a medium-high heat.
  2. Drizzle avocado oil when ready to cook.
  3. Sizzle whole baby beetroot until warm and coloured then set aside.
  4. Cook the block of Haloumi whole on the hot plate in the beet juices.
  5. Grab your serving plate and place the cheese in the middle. Then slice it into 4 pieces across the block of haloumi.
  6. Top with the halved beetroot and tomatoes and drizzle a little more lemon avocado oil then the vinaigrette.
  7. Top with microgreens, herbs and edible flowers as desired.

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