Cooking with Haloumi
Haloumi with Golden Beets
Recipe / Danielle Minnebo
Golden beetroots make this dish incredibly vibrant and colourful. You can buy golden beetroots from most farmers’ markets or grow them yourself. If you’re not able to track any down, you can use red beetroots instead. Remember to cook the haloumi just before serving.
Serves: 4
2 golden beetroots, washed, ends removed & skin on
1 tsp seeded mustard
2 tbsp maple syrup
3 tbsp olive oil
Juice 1 lemon
250g haloumi, sliced
1 cup cherry tomatoes, halved
¼ cup chopped flat-leaf parsley leaves
Using vegetable peeler, cut thin slices from beetroot. Continue process until all beetroot is used. Add beetroot slices to large bowl along with seeded mustard, maple syrup, 2 tbsp olive oil and lemon juice. Toss together until beetroot slices are well coated in dressing. Scatter beetroot slices on serving platter and set aside.
Heat remaining 1 tbsp olive oil in large frypan over medium heat. Add haloumi slices and cook for 3 mins each side until golden brown.
Add haloumi slices to serving platter nestled among beetroot slices. Top with cherry tomatoes and scatter over parsley leaves.
Haloumi with Blood Orange & Fennel Salad
Recipe / Danielle Minnebo
Blood oranges are such
