Beetroot Salad and Nadia Lim

So last night I was a total fan-girl. I got to meet someone that I have HUGE respect for and I guess you can say I aspire to be like: Nadia Lim. She was here in New Plymouth promoting her latest book "Let's Eat" and I was lucky enough to get the last 2 VIP tickets meaning I actually got to meet her!

SO what is it about her that I admire so greatly - is that I want her 'fame'? Hell no. What I admire about her is that despite her 'fame' she has always come across as genuine and true. I love that she wears jeans and t-shirts in her photos, that she wears that same paua necklace and that she isn't trying to be someone else just to 'fit in' with the health/food industry. I also love her principle of 90/10 eating meaning that she, as I do, believes that health is about balance, variety and moderation. Sure, eat well because it makes you feel good, but don't forget that sometimes there are foods we eat that make us feel mentally well rather than just physically and we should simply enjoy them without guilt. That's why I'm so passionate about helping the struggling dieters make peace with food so they can have their cake and eat it too (without compromising health)! Totally possible.

So, inspired by last night's event, I created this delicious salad based on one of Nadia's recipes.

Spicy Beetroot and Haloumi Salad

Salad ingredients

4 small beetroots cut into wedges

olive oil

1 bag of salad greens

1/2 cucumber

1 package of haloumi

fresh dill

Spicy Tio Pablo Sunflower Seeds (or any nut)


1/4 cup olive oil

2 Tbsp balsamic vinegar

1 tsp maple syrup

sea salt

Italian herbs


Preheat oven to 200C

Mix beetroot and olive oil and sprinkle with sea salt and pepper. Place on a baking tray and bake in an oven until cooked through.

Divide salad mix into 4 servings and place onto plates. Top with cucumbers and set aside.

Heat a pan with a little olive oil onto medium heat and cook haloumi until browned on each side.

Top each of the salads with beetroot, then warm haloumi and then the dressing and dill.


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