Grilled halloumi with beetroot

Serves 4 as a light lunch with sesame bread

For the dressing

• 8 beetroot
• 250g halloumi cheese
• 1 tbsp chopped chives

• 1 tsp balsamic vinegar
• 2 tbsp olive oil
• 2 tbsp walnut oil
• 1 tsp coriander seeds
• 0 warm sesame bread

Step 1
lemon the juice of ½.

Step 2
Set the oven at 200C/gas mark 6.

Step 3
Trim the beetroot of any leaves, taking care not to cut or tear the skin.

Step 4
Rinse the beets well under running water, then put them in a roasting tin or baking dish.

Step 5
Season with salt and black pepper then cover the tin tightly with foil.

Step 6
Bake for 45 minutes or until you can insert a metal skewer with little pressure.

Step 7
Remove and set aside.

Step 8
To make the dressing, squeeze the lemon juice into a small bowl, add a pinch of salt and stir to dissolve.

Step 9
Trickle in the balsamic vinegar and then the olive and walnut oils, beating as you go.

Step 10
Grind in a little black pepper.

Step 11
Toast the coriander seeds in a dry frying pan for 3 or 4 minutes till fragrant.

Step 12
Crush them lightly in a pestle and mortar or with the back of a heavy spoon, then stir into the dressing and set aside.

Step 13
Skin the beets by pushing at the skin with your thumbs till the skin slides cleanly off.

Step 14
Cut the cooked beetroot into thick segments, six or eight per beet, then add to the dressing.

Step 15
Toss gently, then pile in the centre of a serving plate, leaving a little dressing behind in the bowl.

Step 16
Cut the halloumi into thick slices and fry or grill it, without oil, until it starts to slightly soften.

Step 17
Lay the beetroot on the warm cheese and trickle over the last few drops of dressing.

Step 18
Scatter with chopped chives and serve with warm sesame bread.