Serves: 2

Prep time: 10 min

Cooking time: 5 min

Ingredients:

• 250g halloumi
• 50g plain flour
• 100g breadcrumbs
• 1 large egg
• 1 tsp paprika
• 100mL grapeseed oil
• 3–4 medium cooked beetroots
• 150mL white wine vinegar
• 125mL water
• 1½ tbsp sugar
• 1 tsp salt
• 200g Greek yoghurt
• 1 lemon
• 1 tbsp extra-virgin olive oil
• 200g salad leaves

Method:

1. Make pickled beetroot by placing the vinegar, water, sugar and salt into a saucepan. Gently bring to the boil. Slice the cooked beetroots into thin strips and place in a bowl. Cover with the vinegar liquid and allow to cool.
2. Slice the halloumi into ½cm-thick pieces. 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 and pepper and the paprika to the breadcrumbs and mix well. Coat the halloumi by dipping into the flour, then the egg and then finally the breadcrumbs.
3. 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 min, or until golden brown and crisp. Remove and pat with kitchen paper to remove any excess oil.
4. Place the Greek yoghurt into a bowl with the zest of the lemon, a pinch of salt and a twist of pepper. Stir to combine.
5. In another bowl, place the olive oil with the juice of the lemon and a pinch of salt and pepper. Toss through the salad leaves.
6. To serve, place a spoonful of the lemon yoghurt on a plate and spread out using the back of a spoon. Top with the dressed salad leaves and a few slices of breaded halloumi. Finish with the pickled beets and some additional yoghurt.

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