A wonderful mix of sweet and salty
Ingredients
- 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
Method
- 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.