Mara, who along with Sam has been a Cultivate intern over the summer, is finishing her work with us by building a compendium of seasonal recipes so great even in the hungriest days of the hungry gap next year when there is only cabbage to eat we will be feasting like vegetable kings and queens. Here’s the first of the batch, scribbled down for us by Ailsa, the chef at the WOCA Cafe on Botley Road (if this sounds good, just go there for lunch…)
According to The Flavour Thesaurus (By Niki Segnit):
“The secret of beetroot’s success is it’s strange combination of sweetness and earthiness, which sets off ingredients that are predominantly sour, salty or both, like goat’s cheese. The flavour of beetroot is also found in its leaves, which can be used in salad or cooked like spinach.”
Beetroot and Lime Salad with Dukkah-Crusted Halloumi (serves 4)
For the Dressing
4 Medium sized Beetroots
Juice of 1 lime
2 tbsp honey
2 tbsp balsamic vinegar
8 tbsp olive oil
A few handfuls of salad leaves
For the Dukkah
40g sesame seeds
5 tsp coriander seeds
2 tsp sea salt
½ tsp black pepper
½ tsp paprika
Pinch of cayenne pepper
2 x 250g packs of Halloumi
Flatbread to serve
What to do:
1. Roast the scrubbed, unpeeled beetroots in a moderate oven for 45mins – 1hour until cooked all the way through. Leave until cool enough to handle and rub skins off.
2. Meanwhile, make the lime and honey dressing by shaking all the ingredients together in a jam jar.
3. Make the Dukkah by toasting the first four ingredients until darkened in colour and fragrant. Grind in a spice grinder / food processor and mix in the remaining ingredients.
4. Cut the beetroot into wedges and dress with the lime and honey dressing.
5. Tip the Dukkah into a plate and slice the halloumi into thick pieces.
6. Heat a good layer of olive oil in a frying pan. When hot, press each slice of halloumi into the Dukkah to coat and fry until golden.
7. To serve mix the dressed beetroot with some salad, give everyone 2-3 slices of Dukkah halloumi, serve alongside flatbread (e.g. Pittas).