Halloumi With Beetroot And Lime |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A gorgeous salad, ideal with stronger salad leaves....rocket or spinach Ingredients:
• 225-250g/7-8oz halloumi |
• 150g/5oz cold cooked beetroot (1 large or 2 small beets, or approximately 1/2 a vacuum-sealed packet) |
• 2 tsp lime juice, or to taste |
• 2 tsp olive oil |
• warm bread and salad leaves, to serve |
nb delicious with pitta bread |
Directions:
1. 1. Drain all of the briny juices from the packet of halloumi over the sink, then transfer the cheese to a board and slice. Dependant on knife skills you should get 8-10 slices.
2. 2. Put on some rubber or plastic gloves and roughly chop your beetroot, then blitz with a hand-held stick blender (or in a food processor), adding the lime juice and oil as you go.
3. 3. Warm a large, dry, non-stick frying or griddle pan over a high heat and, when hot, add the slices of halloumi. Keep the heat high and after a minute or so the halloumi should have scorch marks on the underside. Flip the slices over (I find a pair of cook’s tongs best for the task) and cook likewise.
4. 4. To serve, place handfuls of the salad leaves onto two serving plates and place the halloumi strips on top. Divide the beetroot and lime purée between the plates, dolloping it alongside the halloumi, and serve with some warm bread.
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