BEETROOT, HALLOUMI, ROCKET & PEPPERS
Serves 4 Takes 20 minutes Soya-free, nut-free, wheat-free, gluten-free, vegetarian
“Yellow, orange or candied beetroot, if you can get hold of them, look prettiest alongside red and yellow roasted peppers.”
INGREDIENTS
• 2 big handfuls of rocket
• 2 roasted peppers from a jar, sliced
• 4 small candied beetroot, peeled and finely sliced into rounds
• Vegetable or rapeseed oil, for cooking
• 1 block of halloumi (around 200g/7oz), broken into 1-2cm/½-¾in pieces
• Extra virgin olive oil, to serve
• Lemon juice, to serve
1. Arrange the salad first, as cooked halloumi quickly becomes rubbery as it cools. Strew the rocket on plates or a platter, then arrange the roasted peppers and sliced beetroot among it.
Set a frying pan over a medium heat and add a splash
