Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 4 as a starter

Minted beetroot with haloumi cheese recipe

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Ready in 1 1/4 hours, plus cooling

1 bunch beetroot, about 450g
Juice of 1 lemon
1/2 tsp dried mint
2 tbsp extra-virgin olive oil
250g haloumi cheese, cut into 8-10 slices

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1. This recipe is easy. Roast the beetroot for 180°C/fan160°C/gas 4, covered in foil, for 1-2 hours. Allow to cool, covered, then peel and roughly dice. You can blitz the beetroot briefly in a food processor, if you like. Add the lemon juice, mint, oil and some seasoning to taste.
2. Sear the haloumi in a lightly oiled, hot frying pan or griddle for about 2 minutes each side. Serve while the cheese is warm as cooled haloumi can go a bit ‘squeaky’.

Chef's tip

This is a wonderful mix of sweet and salty. I like to serve it with toasted pitta bread. You need only the roots to make this dish, but again the beetroot leaves make an interesting addition. Simply prepare them as in the previous recipe and serve with the minted beetroot and haloumi.

Minted beetroot with haloumi cheese recipe

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