BEETROOT AND HALOUMI SALAD WITH MINT GREMOLATA

BEETROOT AND HALOUMI SALAD WITH MINT GREMOLATA

Serves 4

3 medium beetroots
Juice of 1 lemon
NZ sea salt and freshly ground black pepper
Olive oil
250g Good Grocer Haloumi cheese, cut in 1cm slices
1 watermelon radish, very finely sliced
1/2 cup Good Grocer Mint Gremolata
3 tbsp torn fresh mint leaves

1. Cook unpeeled beetroots in boiling salted water for 45-50 minutes, depending on size, or until tender when stabbed with a skewer. Drain well and set aside to cool.

2. Once cool enough to handle, rub the skins to remove and discard. Cut the beetroots into wedges and place in a bowl. Add lemon juice, season well with salt and pepper and toss well.

3. Heat a little oil in a frying pan. Cook haloumi, in batches if necessary, for 1-2 minutes on each side or until golden brown.

4. Arrange beetroot and radish slices on serving plates, place hot halmoumi slices on top. Drizzle with Gremolata and scatter with mint leaves.