2 bunches beetroot (including leaves which will also be used in the salad)
½ cup mixed toasted seeds (I used pumpkin and sunflower)
1 packet haloumi
1 orange, zest and juice
1 tbsp honey
1 tbsp wholegrain mustard
2 tbsp cider vinegar
Chop the leaves off the beetroot, wash and gently pat dry on paper towel and set aside for later.
Scrub the beetroot and then put in a pot and cover with cold water. Bring the pot to the boil and then reduce to a simmer. Cook until the beetroot, are tender.
Drain off the water and remove the skin from the beetroot. Cut the beetroot in to bite size pieces. Mix together the honey, orange juice and zest, mustard and vinegar.
Heat a pan on a moderate heat and add the orange juice mix along with the cut beetroot. Add the butter to the pan and then simmer until the liquid is almost all reduced and the beetroot are getting sticky.
Remove from the heat and stir through the beetroot leaves and the toasted seeds. Clean the pan and fry the haloumi until golden. Add the haloumi to the salad and check the seasoning. Add salt and pepper to taste if needed.