Salade met bietenblad en halloumi |

As you’ve probably heard by now we will soon be selling beautiful vinegar and beautiful oils which we have been using here for a while. The idea is also to have a link to the blog, so that people who buy the products will also be able to find recipes to go along with it. Not everyone might immediately know what to do with a raspberry vinegar so we will be giving recipe cards with every purchase and there will be more recipes to be found here on the site. I’ve got a fair few already but this one was still missing in action. Because this is a brilliant salad with raspberry vinegar, mango vinegar or fig date vinegar.

Bietenblad salade met halloumi |

And if you don’t have halloumi you can recipe it with – for instance – feta. Different taste but it will work very well with the other flavors in this salad. And don’t you just love the name of this beetroot leaves? ‘Bull’s blood..’ 😉 Nothing to do with real blood so fear not!

Of course you can use lamb’s lettuce or arugula if you want too…

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Salad with beetroot leaves and halloumi

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 1


  • 2 handfuls bull's blood salad leaves this is a type of leave from beetroot. Usually from seed
  • 100 g halloumi
  • 50 g tomberries very small yellow variety of tomatoes. Use any other tomato you want!
  • 1 tablespoon honey
  • 1 tablespoon rock chives the baby chives...
  • 2 tablespoons almond slivers
  • dressing of your choice I used our own mango vinegar with just a tiny splash of olive oil, pepper and salt


  • Cut slices from the halloumi and cut those again in cubes. I like them medium sized but you can always make them as large or as big as you want.
  • Heat a small layer of sunflower oil in a frying pan and once the oil is hot, quickly fry the halloumi until golden brown. Be careful as it does tend to spatter. Leave to drain on paper towels
  • Wash the salad leaves and put them on a plate with the tomberries.
  • Heat a frying pan and toast the almonds quickly until golden. Add a tablespoon of honey and stir making sure all almonds are covered. keep an eye on it, as it will burn easily.
  • Once the halloumi is slightly cooled, distribute over the salad leaves, add the almonds and the rock chives on top. Sprinkle some of the dressing on top of the salad and enjoy!


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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