Pan-Fried Halloumi Cheese with Beetroot

Thinly sliced marinated beetroot topped with golden pan-fried halloumi, capers, and fresh baby rocket leaves.

Vegetarian Gluten Free Salad Beetroot Halloumi

Estimated Nutrition

Calories

721.1

kcal / serving

2884.2 kcal total

Carbs

10.5g

per serving

42.1 g total

Fat

68.1g

per serving

272.5 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Cabernet Sauvignon Vinegar

Dairy

300

Halloumi Cheese

thickly sliced

Fruits

piece

Lime

juice only

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

200

Extra Virgin Olive Oil

Olive Oil

Vegetables

piece

Beetroot

raw, whole

Caper

in vinegar, drained

handful

Baby Rocket

to serve

Method

Heat olive oil in a pan over medium-high heat.

Fry seasoned halloumi for 3 minutes per side until golden brown.

Slice the beetroot thinly using a mandoline and place in a shallow container.

Combine the extra virgin olive oil, lime juice, and vinegar with seasoning.

Pour marinade over beetroot and refrigerate for 30 minutes.

Drain fried cheese on kitchen paper.

Arrange beetroot rings on plates and top with halloumi.

Garnish with capers and baby rocket before serving.