Roast Philly and beetroot salad with orange
This salad is as delicious as it is versatile. It's perfect on it's own as a healthy lunch or dinner, or serve it alongside chicken, or our Minted Lamb Koftas, for a complete, sharable meal. Try using halloumi instead of Philly as a great alternative.
250 gram lactose free Philadelphia block cream cheese or halloumi cut into 1.5cm pieces
Garlic Oil or extra virgin olive oil to drizzle
1 tablespoon of Dukkah (easily obtainable in the herb aisle any supermarket)
4 large beetroot, scrubbed and cut into wedges
A handful of mint leaves
2 tablespoons toasted pecans roughly chopped
Preheat the oven to 180c. Line a baking tray with baking paper.
Place the Philly (or halloumi) on the prepared tray and drizzle with garlic oil, scatter with Dukkah and toss to coat.
Spread the beetroot over a second prepared baking tray, drizzle with garlic oil, toss to coat and season with salt and pepper. Bake for 30 minutes or until the Philly is golden brown around the edges and the beetroot flesh yields when pierced with a sharp knife. The beetroot make take up to 45 minutes.
Zest about half of one of the oranges in long strips, then peel and segment the oranges over a bowl, catching the juices as you go. Save the juice for a dressing over the salad.
Arrange the beetroot, orange segments and baked Philly on a serving dish, scatter with the mint, pecans and orange zest, then drizzle with the reserved orange juice and a little more garlic oil. Season with salt and pepper and serve immediately.