Red Beet and Halloumi Salad

Ingredients

• 500 g fresh red beet
• Salt
• 4 ripe nectarines
• 100 g peeled hazelnuts
• 200 g lamb's lettuce
• 400 g halloumi
• 4 tbsp olive oil
• 2 tbsp dark balsamic cream
• pepper (ground)

Instructions

1. 1.

   Peel the red beet and cook in boiling salted water for about 40 minutes until firm. Meanwhile, blanch the nectarines, cool them, peel, halve, remove seeds, and cut the flesh into strips. Toast the hazelnuts in a dry pan without fat, remove and let cool. Rinse, wash, trim, and dry the lamb's lettuce. Preheat the oven grill. Slice the halloumi into 1 cm thick slices, place on parchment paper on a baking sheet, and roast under the oven grill for 3-4 minutes until golden brown.

2. 2.

   Remove from the grill and cut into cubes. Drain the red beet, cool it, and cut into strips. Mix the lamb's lettuce with the red beet, nectarines, hazelnuts, and halloumi; arrange on plates and drizzle with olive oil and balsamic cream. Season with salt and pepper and serve.