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Beetroot, peach and toffee walnut fattoush

Quick-to-make crispy maple walnuts add a tasty crunch to this jolly salad.
8-10
20M
40M
1H

Quick-to-make crispy maple walnuts add a tasty crunch to this jolly salad.

After more salad recipes for Christmas?

Ingredients

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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