Categories: July, starter

Ingredients

• 1 bunch beetroot, about 450g
• juice of 1 lemon
• 1/2 tsp dried mint
• 2 tbsp extra-virgin olive oil
• 250g haloumi cheese, cut into 8-10 slices

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4.

2. If the beetroot comes with tops, cut them off, leaving a modest crown of about 2.5cm of stalk left on the root. Wash the roots gently so that you remove any soil on the skins, but don’t scrub them in case you break the outer membrane.

3. Toss the roots in a couple of tablespoons of oil and a scattering of salt. Lay them in a roasting tray and seal it tightly with tin foil. Bake for around 1 hour. Check them after 1 hour with a skewer or fork. If you meet no resistance in the centre, they are ready.
4. Cool, covered, for 10 minutes before removing the foil, as this will help the skin loosen.
5. Once cooled, peel and roughly dice. You can blitz the beetroot briefly in a food processor, if you like. Add the lemon juice, mint, oil and some seasoning to taste. Sear the haloumi in a lightly oiled, hot frying pan or griddle for about 2 minutes each side. Serve while the cheese is warm.

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