Beetroot, Halloumi, Rocket & Peppers
Credit for this belongs to Steve, Rebecca’s husband (and the photographer for this book), who managed to make something out of nothing one Saturday lunchtime, when it appeared there was only half a bunch of muddy beetroot and a bag of rocket in the refrigerator. Yellow, orange or candied beetroot look prettiest alongside red and yellow roasted peppers, if you can get hold of them.
PREP TIME 15 MINUTES ○ COOK TIME 4 MINUTES SoF / N F / W F / G F / V ○ SERVES 4
Ingredients
- 2 big handfuls of rocket
- 4 small candied beetroot, peeled and finely
- sliced into rounds
- 2 roasted peppers from a jar, sliced
- vegetable or rapeseed oil, for cooking
- 1 block of halloumi (about 200g/7oz),
- broken into 1–2cm (1/2 - ¾ .in) pieces
- extra-virgin olive oil, to serve
- lemon juice, to serve
Method
1.Arrange the salad first, as cooked halloumi quickly becomes rubbery as it cools. Strew the rocket on plates or a platter, then arrange the sliced beetroot and roasted peppers among it.
2. Set a frying pan over a medium heat and add a splash of cooking oil. Pat the halloumi dry (so that it doesn’t cause splatters in the pan) using kitchen paper, then place in the pan and fry for about 2 minutes on each side, or until golden brown. Remove from the heat and dot the halloumi around the salad.
3. Spoon over a little extra-virgin olive oil and some lemon juice (halloumi is very salty, so you probably won’t need salt), then serve.
