Skewiff beetroot and halloumi

From Cookipedia


Skewiff beetroot and halloumi
Skewiff beetroot and halloumi
Servings:Serves 4
Calories per serving:318
Ready in:50 minutes
Prep. time:20 minutes
Cook time:30 minutes
Difficulty:Easy
Recipe author:Chef
First published:17th May 2014

The sugary beetroot and the salty halloumi are an incredible flavour match.


Ingredients

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Method

  1. Preheat your oven to 200°C/Gas 6. Place a large roasting dish in the oven to heat up.
  2. Peel the beetroot and cut into 4cm cubes. Toss into a bowl with a pinch of salt, pepper and a gloss of oil. Tumble onto your warmed dish. Roast for 25 mins or till tender.
  3. Whizz the chopped mint, olive oil, juice and honey in a food processor or blender for an extra creamy dressing or shake everything up in a jam jar till well mixed. Cut each block of halloumi into 12 cubes (so 24 in total). Get a large frying pan hot. Add a gloss of oil. Lower heat. Fry your halloumi in batches (if needed) till golden on top and bottom.
  4. Skewer your beetroot and halloumi. You should get 8 generously filled skewers or 12 smaller ones.
  5. Drizzle with the mint dressing and serve any remaining on the side.

See also

We have a number of halloumi recipes, most are combined with fruit - a good way to offset the high salt level of this cheese.

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Recipe source

Abel & Cole have kindly given Cookipedia permission to reproduce this recipe.

All of the ingredients in this recipe can be delivered to your door by Abel & Cole; weekly home deliveries of organic fruit and vegetable boxes, and much much more.