A wonderful, colourful mix of sweet and salty - makes for an eye-catching starter.
Serves 4 as a starter
Ready in 1 1/4 hours, plus cooling
1. This recipe is easy. Roast the beetroot for 180°C/fan160°C/gas 4, covered in foil, for 1-2 hours. Allow to cool, covered, then peel and roughly dice. You can blitz the beetroot briefly in a food processor, if you like. Add the lemon juice, mint, oil and some seasoning to taste.
This is a wonderful mix of sweet and salty. I like to serve it with toasted pitta bread. You need only the roots to make this dish, but again the beetroot leaves make an interesting addition. Simply prepare them as in the previous recipe and serve with the minted beetroot and haloumi.
2. Sear the haloumi in a lightly oiled, hot frying pan or griddle for about 2 minutes each side. Serve while the cheese is warm as cooled haloumi can go a bit 'squeaky'.
© delicious. magazine
.jpg)
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.