Method

• 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