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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
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