• 150g Kerrygold® Spreadable 454g
  • Zest of one lemon
  • 1 tsp of lemon juice
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 75-100g halloumi, sliced
  • 2 small cooked beetroot, sliced
  • 2 slices of multigrain bread
  • Handful of rocket
Print recipe


  1. Brush the halloumi slices with a little oil and cook on a hot griddle pan for a minute or two on each side.
  2. Mix the lemon juice, herbs and Kerrygold Spreadable together to make a lemon and herb butter.
  3. Lightly toast your bread and spread with the lemon and herb butter.
  4. Put a layer of beetroot slices on top followed by the chargrilled halloumi and a handful of rocket.
  5. Garnish with freshly grated lemon zest and a little salt and freshly ground black pepper.
  6. Enjoy!

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