Friday, 2 March 2012

Grilled Halloumi with warm new potato and beetroot salad with tzatziki

This took my fancy while flicking through olive magazine last week. I guess it was a bit much to expect the children to like it, even though they like halloumi. They picked at the cheese and the potatoes, but didn't really enjoy it very much. Steve on the other hand thought it was wonderful, beetroot is one of his all time favourites, so a big hit there. I just love halloumi cheese and the tzatziki complimented it really nicely. Lots of summery flavours, I can imagine making it again on a warm summer evening and eating it al fresco. 


Ingredients
Serves 2
1 shallot finely chopped
2 tbsp of olive oil
1 tbsp white wine vinegar
a small handful of chopped dill (I did not have this)
250g cooked beetroot, cut into thin strips
250g baby new potatoes, half any large ones
250g halloumi


For the dressing
3 tbsp greek yoghurt
half a cucumber, halfed length ways, seeds removed and grated
half a garlic clove crushed


Method
Mix the shallot, oil, vinegar, dill and some seasoning then add half of it to the beetroot and toss. Leave to one side.
Add the potatoes to the saucepan of boiling water and cook until tender, then drain. Mix the potatoes with the remaining oil and vinegar dressing.
Put the halloumi cheese in a greased baking sheet under a hot grill and cook until golden. ( I fried it instead with a little olive oil)
Mix the yoghurt with the cucumber, garlic and some seasoning.
Stack the beetroot, potatoes and cheese on each plate. Drizzle over the tzatziki dressing and serve.

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