I’ve been a rubbish cook this week, but I do have the excuse of two university exams. I’ve also been a pretty terrible blogger, it’s taken me a whole week to put up this fresh, vibrant salad that I made for my parents on an impromptu trip back home last week. Having a copy of Nigella Kitchen both at university and in Bath, I had a quick flick and this simple recipe immediately jumped out as a good starter option on a warm summers evening. A good choice when entertaining, the beetroot sauce can be made up ahead, so its just a case of frying the halloumi till golden on either side, and serving over salad leaves. The earthy beetroot flavour really compliments the halloumi, and the lime juice provides the right level of zing.
Slightly Adapted From Nigella Kitchen
1 packet of halloumi (approx. 225g)
2 small beets from a vacuum pack (or 150g cold cooked beetroot)
juice of half a lime
2 tbsp olive oil
- Slice the halloumi to ½-1cm thickness. Being careful not to dye your fingers red, roughly chop the beetroot, before putting into a blender along with the olive oil and lime juice. Blitz to a puree.
- Warm a large dry non stick pan over a high heat, add the halloumi and leave for about a minute until it has turned a golden colour, then flip and do the same with the other side.
- Serve the halloumi on top of mixed salad leaves, and dollop the puree over.