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Preheat oven 220°C or 430°F
Wash and trim leafy tops of beetroot. Then wrap whole beetroot in foil to roast in oven for 1 hour or until tender.Once beetroot is tender (you can test by piercing a knife through it), remove from foil and set aside to cool down. Once cool enough to hold, gently peel off skin with your hands. If the beetroot is roasted properly, the skin should easily come off when you push your thumbs against it. Chop up beetroot into smaller bite-sized pieces.
Roughly chop pistachio kernels and over medium heat, dry toast pistachio kernels in small fry pan. Remove and let cool.
Cut halloumi in thick 1 cm slices and brush lightly with olive oil. Fry halloumi slices in a large fry pan over medium heat for approximately 2 minutes each side or until golden brown. Squeeze some lemon juice over the cheese.
Thinly slice red onion and roughly tear up coriander leaves.
Place beetroot in bowl, add extra virgin olive oil, lemon juice and salt and pepper to taste.
Mix well together and marinate for a few minutes before assembly.
To assemble salad, place halloumi on serving plate, pile chopped beetroot on top, scatter sliced red onions and then drizzle with pomegranate molasses.
Sprinkle with toasted pistachio, coriander leaves and serve.
Lemon Lime Squeezer
Fry Pan Small
Cups and Spoons
To avoid red stains on hands, you can peel beetroot under running water or use disposable gloves.
Pistachio can be replaced by other nuts like walnuts or hazelnuts.
Great dish for entertaining to go with lamb or steak or add it to a range of meze dishes with dips, cold meats, olives and warm bread.