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Pan-Fried Halloumi Cheese with Beetroot

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

VegetarianGluten FreeSaladBeetrootHalloumi

Estimated Nutrition

Per Serving Total
Calories 721.1 kcals 2884.2 kcals
Carbohydrates 10.5 grams 42.1 grams
Fat 68.1 grams 272.5 grams
Protein 19.6 grams 78.4 grams
Cook Time
6 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
75
ml
Cabernet Sauvignon Vinegar
50
g
Capers
in vinegar, drained
Dairy
300
g
Halloumi Cheese
thickly sliced
Fruits
1
piece
Lime
juice only
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
OilsFats
200
ml
Extra Virgin Olive Oil
30
ml
Olive Oil
Vegetables
4
piece
Beetroot
raw, whole
1
handful
Baby Rocket
to serve

Steps

  • 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.
  • Heat olive oil in a pan over medium-high heat.
  • Fry seasoned halloumi for 3 minutes per side until golden brown.
  • Drain fried cheese on kitchen paper.
  • Arrange beetroot rings on plates and top with halloumi.
  • Garnish with capers and baby rocket before serving.