Haloumi and Beetroot Salad with mint and lime dressing

You don't have to be a cheese lover like me to enjoy this meal. Haloumi can be the hero or side kick in a meal. It is wonderful for pan frying or grilling, as it forms a crisp crust and delicious springy centre as it does in this recipe.

Before I continue with this recipe, I'd like to share some ideas or quick tips gleaned from my "cheese matters" book on Haloumi.

• Try haloumi grated over pasta, vegies or pizza.
• As a snack, serve pan grilled or barbecued haloumi with a salsa, sweet chilli sause, or even just a squeeze of lemon juice.
• Cut haloumi into cubes, toss with chopped tomatoes, parsley and olives. Grill untill golden.

Back to the main event now. This is a meal in itself but can, of course, be served as a side salad for those who just will not be satisfied without meat.

you will need:
180g favourite haloumi cheese
500g medium size beetroot,washed and leaves removed
2 carrots peeled and cut into chunks
1 red onion, peeled and cut into wedges
1 tbls olive oil
1 punnet cherry tomatoes, halved
olive oil for frying
extra mint leaves for garnish

dressing:
1/4 cup olive oil
grated rind of 1 lime or lemon
2 tbls lime or lemon juice
1 tsp honey
1/4 cup finely chopped fresh mint
sea salt and freshly ground pepper to taste

Shake all dressing ingredients together in a container with a secure lid and use as required

Roast whole beetroot in pan at 200C for 30 minutes.

 Toss carrots and onions in oil, add to pan and roast for further 30 minutes untill beetroot is tender.

 Allow to cool, peel beetroot, cut into chunks and combine with carrots, onions, cherry tomatoes and half the mint and lime dressing. Arrange salad on serving plates.

Just before serving, quickly flash fry haloumi slices in a hot oiled pan until golden on both sides. Place pan-fried haloumi on sald, drizzle with remaining dressing and garnish with extra mint.

Another great job from our Mother!! M x