INGREDIENTS
1 small red onion, thinly sliced
2 tablespoons apple cider vinegar
Pinch each caster sugar and sea salt
1 Kg medium beetroot, scrubbed
Telegraph Hill Extra Virgin Olive Oil for cooking
2 tablespoons Telegraph Hill Pomegranate & NZ Bush Honey Vinaigrette, plus extra to serve
2 × 200 g blocks halloumi (we used Food Snob Cypriot Halloumi)
TO ASSEMBLE
1½ cups Greek natural yoghurt
Handful rocket leaves
¼ cup walnut pieces, roasted and loose skins rubbed off
Sea salt and ground pepper
Fresh mint leaves, to garnish
METHOD
Preheat the oven to 200°C fan bake.
Put the red onion, vinegar, sugar and salt in a non-reactive bowl and stir together. Leave for at least 1 hour, stirring occasionally or keep in the fridge for up to a week.
Put a large sheet of foil in a roasting dish and put the beetroot on top. Drizzle with extra virgin olive oil and season with salt and pepper. Fold the edges together to make a sealed parcel.
Bake until tender, about 45–60 minutes depending on their size. When the beetroot are cool enough to handle, rub off the skins and cut into wedges. Place in a large bowl and drizzle with the vinaigrette.
Heat a little extra virgin olive oil in a large frying pan until hot. Break the halloumi blocks in half then cut into 2 pieces and cook until golden on both sides, about 2 minutes.
TO SERVE
Spread the yoghurt onto a large serving plate and arrange the beetroot on top. Nestle in the halloumi and drizzle everything with vinaigrette. Drain the red onion and scatter over the top along with the rocket and walnuts. Drizzle the salad with extra vinaigrette and season with sea salt and ground pepper.
Garnish with mint leaves just before serving. Serves 4.
