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Beetroot, peach and toffee walnut fattoush

Quick-to-make crispy maple walnuts add a tasty crunch to this jolly salad. - by Ellie Vernon
  • 14 Dec 2021
Beetroot, peach and toffee walnut fattoush
Prep: 20 Minutes - Cook: 40 Minutes - Serves 8-10
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Quick-to-make crispy maple walnuts add a tasty crunch to this jolly salad.

After more salad recipes for Christmas?

Ingredients

4 baby beetroots, trimmed, scrubbed

4 slices ciabatta bread, crusts removed, torn into small pieces

3 Tbsp extra virgin olive oil, plus extra, for brushing

⅓ cup walnuts, roughly chopped

1 Tbsp maple syrup

225g pkt haloumi, cut in 0.5cm slices

50g sweet mache lettuce or mesclun

1 bunch asparagus, trimmed, blanched

1 peach, seeded, sliced

¼ cup pomegranate arils

2 Tbsp white wine vinegar

1 tsp white balsamic vinegar

Method

  1. Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Line an oven tray with baking paper. 

  2. Wrap each beetroot in foil. Place on an oven tray. Bake for 30-40 minutes until tender. Cool and halve. 

  3. Meanwhile, toss bread with 2 Tbsp of the olive oil on prepared tray. Arrange in a single layer. Bake for 5-10 minutes, until golden. Cool. 

  4. Toss walnuts over medium heat in a small frying pan, for 1-2 minutes, until toasted. Mix in syrup. Set aside.

  5. Brush haloumi with extra oil. Cook in a frying or chargrill pan for 20-30 seconds each side, until golden.

  6. To serve, arrange asparagus, peach slices and pomegranate arils on a platter, and drizzle with combined remaining olive oil and vinegars. 

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Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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