Halloumi with Beetroot
Halloumi with Beetroot

Ingredients

Method

  • 4 whole beetroot, peeled
  • 200ml extra virgin olive oil
  • 1 lime, juice only
  • 75ml red wine vinegar
  • Salt and pepper
  • 2 tbsp olive oil
  • 300g halloumi, thickly sliced
  • 50g capers
  • Rocket, to serve
  • Slice the beetroot as thinly as possible, and arrange in a shallow container. Mix together the extra virgin olive oil, lime juice, and vinegar, and season well. Pour over the beetroot and leave to chill in the fridge for 30 mins.
  • When ready to serve, heat the olive oil in a pan. Season the halloumi, fry for 3 mins on each side or until golden. Drain on kitchen paper. Serve a ring of beetroot slices across the plates, then top with halloumi. Sprinkle over the capers and rocket, and enjoy.
10 mins
4 serving
This recipe pairs perfectly with the Circe Pinot Noir 2017 from Mornington Peninsula, Australia.

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