Haloumi with balsamic beetroot

Serves 4

Haloumi with balsalmic beetroot Photo: Karena & Kasey Bird

Ingredients

• 2 large beetroot, cut into wedges
• ½ cup balsamic vinegar
• 2 tbsp. brown sugar
• 1 clove of garlic
• ½ cup vegetable stock
• 1 sprigs fresh rosemary, leaves chopped
• 2 tsp coconut oil
• Salt and pepper
• ¼ cup of your choice of nuts (we are using pumpkin and sunflower seeds)
• 400g halloumi

Buckwheat Salad

• 2 cups of cooked buckwheat*
• 1 large bag of your choice of lettuce leaves
• ½ cup fresh herbs
• ¼ cup shaved almonds
• ½ lemon zested
• 2 tablespoons avocado oil
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard

Method

Cut beetroot into 8 wedges and simmer in a pot until tender about 20 mins. In another pot add the vinegar, garlic, sugar and stock and heat on medium heat till simmering. When it has reduced by half add the cooked beetroot and cook for another 10 minutes. Leave to the side while you prepare the rest of the meal.

*We use the Ceres buckwheat and cook as per the packet instructions. Toast the almonds in a pan until lightly golden, season with salt and pepper. Mix the almonds and fresh herbs through the buckwheat and season with salt and pepper. Mix Place the lemon zest, avocado oil, white vinegar and Dijon into a jar with a lid and shake till combined. Arrange the lettuce on your serving dish, and spoon over the buckwheat. Dress the salad.

Toast the seeds in a pan and add the coconut oil. Add a generous amount of salt and pepper plus the rosemary and fry till toasted. Place in a bowl and set aside. Slice the halloumi into 2cm slices and fry till golden on each side, about 1-2 minutes.

On a plate place the halloumi and spoon over the balsamic beetroot. Scatter over the seeds and serve alongside the salad.