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Shallot and dill marinated beetroot carpaccio with crispy halloumi

Name: Shallot and dill marinated beetroot carpaccio with crispy halloumi
Yield: Serves 4
Cuisine: French recipes
Ingredients: 2 large beetroot; Juice 1 lemon; 3 tbsp extra-virgin olive oil, plus a little extra to drizzle; ½ small bunch dill, finely chopped; 2 banana shallots, finely chopped; 1 tbsp each coriander and cumin seeds, toasted in a dry pan, roughly crushed in a pestle and mortar; 1 tsp caster sugar; 1 tsp sea salt flakes; 250g halloumi cheese; Olive oil for frying; 60g rocket; ½ tbsp pomegranate molasses; Handful pistachios, lightly toasted in a dry pan, roughly chopped

Published: 13 Sep 18
Updated: 18 Mar 24

Sharp marinated beetroot, salty halloumi shards and sweet pomegranate molasses combine in this elegant vegetarian carpaccio dish.

Or opt for the meatier version with our beef carpaccio with pickled beetroot and horseradish.

Easy
April 2018

Test kitchen approved

Serves 4
Hands-on time 35 min

Sharp marinated beetroot, salty halloumi shards and sweet pomegranate molasses combine in this elegant vegetarian carpaccio dish.

Or opt for the meatier version with our beef carpaccio with pickled beetroot and horseradish.

Nutrition: per serving

Calories: 429kcals
Fat: 34.6g (13.1g saturated)
Protein: 15.6g
Carbohydrates: 12.2g (5.7g sugars)
Fibre: 3.3g
Salt: 2.9g

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Ingredients

2 large beetroot
Juice 1 lemon
3 tbsp extra-virgin olive oil, plus a little extra to drizzle
½ small bunch dill, finely chopped
2 banana shallots, finely chopped
1 tbsp each coriander and cumin seeds, toasted in a dry pan, roughly crushed in a pestle and mortar
1 tsp caster sugar
1 tsp sea salt flakes
250g halloumi cheese
Olive oil for frying
60g rocket
½ tbsp pomegranate molasses
Handful pistachios, lightly toasted in a dry pan, roughly chopped

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Method

Trim the beetroot, then peel and slice finely (it’s easiest with a mandoline or food processor). Put the slices in a glass or ceramic dish. Add the lemon juice, 3 tbsp oil, dill, shallots, spices, sugar and salt, then toss. Cover and marinate at room temperature for at least 30 minutes.
Shave the halloumi using a mandoline or Y-shape peeler. Line a large plate with kitchen paper. Heat 0.5cm olive oil in a large pan and add a halloumi slice. When it starts to sizzle, add more slices to fill the pan and cook for 2-3 minutes until light golden, turning once using tongs or a fork (be careful, the oil will spit). Once browned, dry the crisps on the kitchen paper and repeat until the cheese is used up.
To assemble, toss the rocket with the pomegranate molasses and a drizzle of olive oil. Divide the beetroot among 4 plates, then dress with some of the marinade. Top with the rocket, some halloumi crisps and pistachios, then serve.