Marinated Halloumi & Beetroot Salad

This is one of our favourite meals for eating al fresco down at the allotment garden. We marinate our halloumi, get the little allotment stove going, pull up a couple of fresh beets and away we go. Really simple, really good for you and really tasty. Yay!

Fantastic served on the side or as a main, the herbs and spices bring out the amazing earthy flavours, the nuts and seeds add protein and extra crunch, whilst the cheeses are deliciously creamy… and it’s a spectacular colour too!

Marinated Halloumi & Beetroot Salad

Servings: 6 on the side or 4 main meals
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Fantastic served on the side or as a main. Really simple, really good for you and really tasty. Yay!

Ingredients:

250g halloumi cheese, diced
4 tbsp tamari
3 tbsp lemon juice
2 tsp red chilli, deseeded and finely sliced
500g raw beetroot, skin on
1 tbsp olive oil
3 tbsp coriander, chopped (plus extra for topping)
3 tbsp walnuts, crushed (plus extra for topping)
150g feta cheese, diced and crumbled
2 tsp sesame seeds (optional)
Season with salt and pepper

Method:

Place the halloumi cheese, tamari, lemon juice and chilli in a shallow dish. Cover and leave to marinate for around 1 hour.
Grate the raw beetroot (I use my Magimix for this, but a hand grater is totally fine – just slower & bit messier!)
Heat the olive oil in a large pan on the hob over a medium-high heat.
Drain the halloumi, reserving the tamari marinade and cook until brown and slightly crispy.
Add the raw grated beetroot and marinade sauces, the coriander and walnuts. Continue cooking until the beetroot has started to soften.
Remove from the heat and gently stir in 100g of the feta cheese.
Top with the leftover feta, extra walnuts and coriander. Sprinkle with sesame seeds if using and season to taste with salt and pepper.
Serve on its own or as side dish. Yummy hot or cold.

Recipe by Homegrown Kate www.homegrownkate.com