Halloumi is a springy white Cypriot cheese that’s unique for its high melting point, so it can easily be fried or grilled without losing its shape. In this meat-free halloumi & beetroot salad, the halloumi is breaded and fried, and then paired with pickled beets and zesty lemon yoghurt for a healthy dish packed with an array of flavours and textures.
Halloumi & Beetroot Salad for Two
Prep time: 10 minutes
Cooking time: 5 minutes
- 250g halloumi
- 3–4 medium cooked beetroot
- 150ml white wine vinegar
- 125ml water
- 1½ tbsp sugar
- 1 tsp salt
- 50g plain flour
- 100g breadcrumbs
- 1 egg
- 1 tsp paprika
- 100ml grapeseed oil
- 200g Greek yoghurt
- 1 lemon
- 1 tbsp extra-virgin olive oil
- 200g salad leaves
- Make the pickled beetroot by placing the vinegar, water, sugar and salt into a saucepan. Bring gently to the boil. Slice the cooked beetroot into thin strips and place in a bowl. Cover with the vinegar liquid and allow to cool.
- Slice the halloumi into pieces about 0.5cm thick. Prepare one small bowl of flour and one small bowl of breadcrumbs and beat the egg in a separate small bowl. Add in a pinch of salt, a twist of pepper and the paprika to the breadcrumbs and mix well. Coat the halloumi by dipping the slices into the flour, then the egg and finally the breadcrumbs.
- Heat the grapeseed oil in a frying pan over medium heat. When the oil is hot, place the halloumi slices into the pan and cook on each side for 1–2 minutes, or until golden brown and crisp. Remove and pat with kitchen roll to remove any excess oil.
- Place the yoghurt into a bowl with the zest of the lemon, a pinch of salt and a twist of pepper. Stir to combine.
- In another bowl, place the olive oil with the juice of the lemon and salt and pepper to taste. Toss through the salad leaves.
- To serve, place a spoonful of the lemon yoghurt on a plate, spreading out using the back of a spoon. Top with the dressed salad leaves and a few slices of the breaded halloumi. Finish with the pickled beets and some additional yoghurt.
Originally published 24 July, 2018