Recipes

Ingredients 

• 500g medium beetroot, washed and leaves removed
• 2 carrots, peeled and cut into chunks
• 1 red onion, peeled and cut into wedges
• 1 tablespoon olive oil
• 1 punnet cherry tomatoes, halved
• 180g South Cape Haloumi, sliced
• olive oil, for frying
• extra mint leaves, for garnish
  

Method

Roast whole beetroot in a pan at 200°C for 30 minutes. Toss carrots and onion in oil, add to pan and roast a further 30 minutes until beetroot is tender. Allow to cool, peel beetroot, cut into chunks and combine with roasted carrots, onions, cherry tomatoes and half the Mint & Lime Dressing. Arrange salad on serving plates.

Just before serving, quickly flash fry South Cape Haloumi slices in a hot oiled pan until golden on both sides. Place pan-fried Haloumi on salad, drizzle with remaining dressing and garnish with extra mint.

Mint and Lime Dressing

• Makes ¾ cup
• ¼ cup olive oil
• grated rind of 1 lime or lemon
• 2 tablespoons lime or lemon juice
• 1 teaspoon honey
• ¼ cup finely chopped fresh mint
• sea salt and freshly ground black pepper, to taste
  

Method

Shake all ingredients together in a screw-top jar and use as required.