Beetroot is marinated in white wine vinegar, lemon juice and olive oil, then topped with crispy fried halloumi, capers and a little fresh parsley in this recipe. Perfect as a starter or summer salad.
- 4 whole beetroot, raw, peeled
- 150ml extra virgin olive oil
- Juice of 1 lemon
- 50ml white wine vinegar
- Salt and pepper
- 300g halloumi
- 50g capers, in vinegar
- Small handful freshly chopped parsley
- 2 tbsp. oil
Thinly slice the beetroot on a mandolin. Arrange in a container in a few thin layers. Whisk together the virgin olive oil, lemon juice, white wine vinegar and salt and pepper. Pour over the beetroot, toss to combine, then leave to sit for at least half an hour at room temperature.
Thickly slice the halloumi. Heat oil in a large frying pan, then fry the halloumi slices for 2-3 minutes on either side or until golden brown.
To serve, arrange beetroot slices on 4 plates. Top with halloumi slices, then sprinkle the capers and parsley on top to serve.