There’s not much to this recipe, but if you ever find yourself in the position of wondering what to do with half a block of haloumi, try pairing it with some trusty beetroot.  This is a pretty flexible salad, and a simple dressing that combines the earthiness of tahini with the classic duo of lemon and honey.  It’s nice little riff on the cheese and beets theme – see how you like it!

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Haloumi and beetroot salad with a simple tahini lemon dressing

4 medium beetroot
1/2 block haloumi (about 100g), cut into 1cm thick slices
2 large handfuls of rocket

For the dressing
1 tbsp tahini
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp water
1/2 tsp honey

Cook the beetroot however you like.  You can boil them, or roast them as I did (put the beetroot halves in foil parcels and roast at 180C for about an hour).  Cool the beets slightly and cut into wedges.

To make the dressing, combine all ingredients well, and season with salt and pepper.  You won’t need much salt as the haloumi is already salty.

When you are ready to eat, dry fry the haloumi slices in a non-stick pan for a couple of minutes each side until golden.  Assemble the rocket and beetroot on plates, drape the hot cheese over, and drizzle over the dressing.

Yield: serves 2-3 as a main

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