BUCKWHEAT, HALOUMI & BEET ROOT SALAD
Les Laboratoires Culinaires
125 g dry buckwheat, cooked according to package instructions
1 haloumi cheese, sliced
2 red roots, cooked and sliced
4 tbsp. olive oil
2 tbsp. walnut oil
3 tbsp. red wine vinegar
3 tbsp of old fashioned mustard
1 tablespoon of balsamic vinegar of pear (or normal)
1 tbsp. fresh parsley
Salt & pepper
Ingredients for the sauce:
Préparation de la recette
Mix sauce ingredients in a bowl.
Heat the olive oil in a frying pan. Add the haloumi cheese and fry until golden brown on both sides.
Combine the buckwheat, haloumi and beets in 2 large bowls.
Pour the dressing over the salad.
Garnish with a few baby greens.
Sprinkle with zaatar.