Shrimp And Beet Winter Salad With Seared Halloumi Recipe
Prep Time:
35 minutes
Cook Time:
23 minutes
Servings:
4 Servings
Ingredients
  • 4 beets, peeled and thinly sliced
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • ¼ cup tahini
  • 1 clove garlic, grated
  • Juice from ½ lemon
  • 2 tablespoons olive oil
  • ¼ cup water
  • Salt, to taste
  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon honey
  • 1 tablespoon chili powder
  • 2 teaspoons paprika
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 8 ounces halloumi cheese, sliced
  • 1 cup cooked farro
  • 5 ounces kale, or about 5 cups
Directions
  1. Preheat the oven to 425 F.
  2. Arrange beets on a parchment-lined sheet.
  3. Toss beets with 2 tablespoons olive oil, 2 teaspoons salt, and 2 teaspoons pepper.
  4. Roast for 15–20 minutes, until tender. Set aside.
  5. To make the dressing, whisk together the tahini, 1 clove grated garlic, lemon juice, and 2 tablespoons olive oil.
  6. Vigorously whisk the water into the dressing until combined. Season to taste with salt.
  7. In the meantime, add shrimp to a large bowl.
  8. Toss with honey, ¼ cup olive oil, chili powder, paprika, 3 cloves minced garlic, 1 teaspoon salt, and 1 teaspoon pepper.
  9. Let shrimp marinate for up to 30 minutes.
  10. Heat ¼ cup olive oil in a skillet over medium heat.
  11. Once hot, add halloumi pieces and fry until golden brown, about 2 minutes.
  12. Flip and fry the other side of the halloumi, then remove from the oil.
  13. In the same skillet, add the shrimp and marinade.
  14. Cook until shrimp is pink and opaque, 3–4 minutes, then remove from the heat.
  15. To assemble the salad, first massage the kale in a large bowl.
  16. Toss the kale with the dressing.
  17. Add the farro, shrimp, and beets, then toss to combine.
  18. Top with halloumi to serve.