BROUGHT TO YOU BY Telegraph Hill
Whether used as a marinade for meat, drizzled over salads or roasted vegetables — or even, like here, crunchy fried halloumi — Telegraph Hill Pomegranate & NZ Bush Honey Vinaigrette makes flavours sing.
Serves: 4
INGREDIENTS
1 small red onion, thinly sliced
2 tablespoons apple cider vinegar
pinch each caster sugar and sea salt
1 kilogram medium beetroot, scrubbed
Telegraph Hill Extra Virgin Olive Oil for cooking
2 tablespoons Telegraph Hill Pomegranate & NZ Bush Honey Vinaigrette, plus extra to serve
2 × 200-gram blocks halloumi (we used Food Snob Cypriot Halloumi)
TO ASSEMBLE
1½ cups Greek natural yoghurt
handful rocket leaves
¼ cup walnut pieces, roasted and loose skins rubbed off
sea salt and ground pepper
fresh mint leaves, to garnish
METHOD
Preheat the oven to 200°C fan bake.
Put the red onion, vinegar, sugar and salt in a non-reactive bowl and stir together. Leave for at least 1 hour, stirring occasionally or keep in the fridge for up to a week.
Put a large sheet of foil in a roasting dish and put the beetroot on top. Drizzle with extra virgin olive oil and season with salt and pepper. Fold the edges together to make a sealed parcel.
Bake until tender, about 45–60 minutes depending on their size. When the beetroot are cool enough to handle, rub off the skins and cut into wedges. Place in a large bowl and drizzle with the vinaigrette.
Heat a little extra virgin olive oil in a large frying pan until hot. Break the halloumi blocks in half then cut into 2 pieces and cook until golden on both sides, about 2 minutes.
TO ASSEMBLE: Spread the yoghurt onto a large serving plate and arrange the beetroot on top. Nestle in the halloumi and drizzle everything with vinaigrette. Drain the red onion and scatter over the top along with the rocket and walnuts. Drizzle the salad with extra vinaigrette and season with sea salt and ground pepper. Garnish with mint leaves just before serving.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.