FIX A SWEET BEET SALAD
Slice 250g halloumi cheese, drizzle with olive oil, and cook in a non-stick frying pan for 1-2 mins each side till golden. Boil 150g asparagus tips for 3 mins. Mix the halloumi and asparagus with a bag of rocket, 200g sweet pickled beetroot and a drizzle of balsamic. Serves 2.