Winter salad

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This winter salad combines different flavours and textures: the slight bitterness of radicchio, the earthy sweetness of beetroot and sweet potato, the crisp freshness of apple, the crunch of walnuts and the salty richness of halloumi. It can be served as a main dish or as a colourful winter side.

Preparation

Preheat the oven to 200°C
Cut the sweet potato, halloumi and cooked beetroot into cubes.
Place them together on a baking tray, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes, until the sweet potato and halloumi are golden and the beetroot is slightly caramelised. Set aside.
Prepare the apples: core and chop the apples into cubes or thin slices. Immediately mix with the lemon juice to prevent browning.
Wash and roughly chop the radicchio.
Chop the walnuts.
Prepare the vinaigrette by whisking together apple cider vinegar, mustard, oregano and honey. Slowly add olive oil while whisking. Season with salt and pepper.
Ajoutez progressivement l’huile d’olive en fouettant.
Salez et poivrez.
Assemble the salad. Combine radicchio, roasted sweet potato, beetroot, apples, halloumi and walnuts in a bowl or serving plate. Drizzle with vinaigrette just before serving and gently mix.

Ingredients

2-3 persons

for the salad
✔️ 1 patate douce moyenne
✔️ 1 radicchio
✔️ 2 apples
✔️ 200 g halloumi
✔️ 250 g vacuum-packed cooked beetroot
✔️ 40 g walnuts
✔️ Juice of ½ lemon

for the dressing
✔️ 2 tbsp apple cider vinegar
✔️ 1 tsp mustard
✔️ 1 tsp honey
✔️ 1 tbsp olive oil
✔️ oregano
✔️ Salt and pepper