Roast Beetroot Halloumi & Freekeh-salad
- 2 large beetroot
- 250 g block halloumi cheese
- 250 g freekeh
- 40 g pine nuts, lightly toasted
- 25 g dried barberries
- 1 small red onion, finely sliced
- 4 tbs extra virgin olive oil
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh mint, finely chopped
- 2 tbsp extra virgin olive oil
For the dressing
- 80 ml extra virgin olive oil
- 1 tbsp tahini
- 1 tsp ground cumin
- 1 tsp lemon zest
- juice of one lemon
- 1 clove garlic, finely chopped
- Pre-heat the oven to 190°C (375°F, gas mark 5). Peel the beetroot and cut into 2-3 cm chunks. Place in a roasting dish. Add 2 tablespoons of the olive oil and toss to combine. Cover the roasting tin with a sheet of kitchen foil and place in the pre-heated oven to roast for 30 minutes or until just tender. Remove from the oven and set to one side to cool.
- Rinse the freekeh and steam (preferably) or boil then simmer for 15 minutes or until tender. Remove from the heat, drain through a sieve and run under cold water until cool. Set to one side.
- While the freekeh is cooking, place the barberries in a bowl and cover with hot water. Leave for 10 minutes then drain.
- Cut the halloumi in half lengthways, then slice each half crossways into thin slices. Pour 2 tablespoons of olive oil into a frying pan and place over a medium heat. Once the oil is hot, carefully add the halloumi slices (depending on the size of your pan you may need to fry them in batches). Cook for a couple of minutes on each side, until soft and slightly coloured. Remove from the pan and drain on kitchen paper and leave to cool.
- For the dressing, whisk together the olive oil, tahini, lemon juice, lemon zest and garlic.
- To assemble the salad, place the freekeh in a large bowl. Add the halloumi, beetroot, red onion, pine nuts, barberries, parsley and mint. Pour over the dressing and toss to combine.
Recipe & photo from Steve Dent AKA The Circus Gardener’s Kitchen