Denise says:
This starter or light supper is easy to prepare and cook and is packed with a tasty zesty dressing. Personally I am not a great fan of cooked cheese, but Halloumi has a completely different texture and taste. Although it is a salty cheese once cooked it changes its taste and texture. It has a firm rubbery feel to it and is not too rich.
Cooking beetroot with the skin on no longer prevents the vegetable from drying out but produces the most amazing flavour!
Preparation Time: 20 minutes
Cooking Time: 1 hour 10 minutes
Serves: 4
Ingredients:
500g raw beetroot – washed and trimmed – keep skin on2 tablespoons olive oil
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250g x2 pack Halloumi cheese, cut into 16 slices ( Charedi Dairies is Kosher)
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Marinade
4 tablespoons olive oil
Zest and Juice of 1 lemon
1 garlic – peeled and finely chopped
2 tablespoons fresh thyme leaves
1 red onion, peeled and finely chopped
Garnish: Freshly ground black pepper, 2 tablespoons fresh thyme leaves
Method
1) Preheat the oven to 200 C/ 400 F/ Gas mark 6.2) Place the beetroot on a tray lined with baking parchment paper. Drizzle with oil. Cover with foil.
3) Bake for 1 ½ hours or until soft.
4) Marinate the sliced cheese with olive oil, lemon, garlic, thyme and red onion while the beetroot is cooking.
5) When the beetroot is cooked, leave to cool a little before removing the skins. Slice into thick pieces.
6) Heat a large non stick frying pan or griddle pan with a tablespoon of oil.
7) Gently lift the cheese from the marinade into the pan and sauté for 2 minutes on each side until golden brown.
8) Stir the beetroot into the marinade and then arrange on to 4 plates.
9) Place a layer of halloumi cheese on top of the beetroot.
To serve the stylish way: Spoon over any remaining marinade over the cooked cheese. Garnish with a sprinkling of freshly chopped thyme leaves and a dusting of black pepper.
Tagged in: Beetroot, Halloumi Cheese