Allyson Gofton - Halo Haloumi

Haloumi sheep’s milk cheese with its firm textured, salty taste hails from Cyprus. It is used throughout the Middle East as cooking cheese, being best cut into cubes and grilled. It partners well with olives, sundried tomatoes and peppers, salamis, potatoes and other root vegetables. Try halloumi simply grilled in a lemon scented olive oil and served with green olives, rocket and warm crusty bread.

Recipe:
Roasted Beetroot And Haloumi Cheese Salad
Roasted Beetroot has is sweet and delicious and marries well with pan-fried asparagus, haloumi cheese and a ginger chilli dressing.

Serves: 4

Ingredients:
8-10 whole beetroot
6 tbsp olive oil
1 tsp flaky sea salt
150-200 grams haloumi cheese, sliced
300-350 grams asparagus, trimmed
½ cup finely chopped walnuts
Rocket leaves for 4

Dressing:
¼ cup extra virgin olive oil or walnut oil
1 green chilli, deseeded and finely chopped
1 tsp minced fresh ginger
1 tsp minced fresh garlic
2 tbsp lemon juice or white wine vinegar or verjuice

Method:

1. Wash the beetroot well and dry on paper towel. Trim the stalk and root ends. Roll the beetroot in 2 tbsp oil and the flaky salt.
2. Roast at 190ºC for 60-70 minutes or until tender.
3. About 10 minutes before the beetroot is cooked, place a further 2 tbsp oil in a clean frying pan and pan fry the cheese until golden on both sides. Dice and set aside.
4. Add the remaining oil to the pan and add the asparagus and cook tossing over a high heat until lightly brown and tender. Set aside with the cheese. Add the walnuts to the pan and cook 3-4 minutes until toasted.
5. Cut the beetroot in half and place on a platter with the asparagus, rocket leaves, cheese, walnuts and a spoonful of dressing. Serve warm with fresh breads.
   
   Dressing:
6. Place all the ingredients in a jar and shake well to mix. Season with salt and pepper.