Tue, 25 April 2017
Sophie White joined us in the kitchen this morning to show us how to make a delicious roast beetroot salad with tahini dressing and grilled halloumi.
Serves 2
For the dressing:
Juice of 1/2 a lemon
2 generous tsp tahini
1 small clove garlic, crushed
4-6 tbsp water
For the salad:
3 beetroot, peeled and cut into 2 cm rounds
2 tbsp olive oil
Salt and pepper
250g halloumi, sliced 1 cm thick
Additional oil for frying
10 leaves fresh mint
1. Whisk together the lemon juice, tahini, garlic and water to achieve a smooth, creamy consistency.
2. Toss the beetroot in the olive oil and a little salt and pepper, and roast at 200°C for 20-30 minutes until tender.
3. Heat a little oil in a non-stick frying pan and fry the slices of halloumi for a couple of minutes either side until golden. Keep the cheese warm in the oven while assembling he salads.
4. Arrange the beetroot, halloumi and fresh mint on two plates and drizzle over the tahini dressing.
