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LLP21 McGuigan 30th Sidebar FA
Beetroot & Haloumi Salad Recipe (with Wine Pairings) - Local Liquor
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Beetroot Haloumi Salad

Beetroot & Haloumi Salad Recipe (with Wine Pairings)

Ingredients

  • 3 medium beetroot, peeled, thickly sliced
  • 2 x 225g packets haloumi, sliced
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1 cup couscous
  • 1 cup boiling water
  • 400g can lentils, drained, rinsed
  • 2 tablespoons chopped fresh mint leaves
  • 1/2 cup caramelised onion
  • 1/4 cup red wine vinegar
  • 1 tablespoon red wine vinegar (if onion dressing is too thick)
  • 80g baby rocket leaves
  • 1/3 cup skinless hazelnuts, toasted, roughly chopped
  • Fresh mint leaves, to serve

Method

Step 1

Preheat oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper. Place beetroot, in a single layer, on one prepared tray. Place haloumi, in a single layer, on remaining tray. Drizzle beetroot and haloumi with 2 tablespoons of the oil. Sprinkle beetroot with cumin. Roast for 25 minutes, turning beetroot and haloumi halfway during cooking, or until haloumi is golden and beetroot is just tender.

Step 2

Meanwhile, place couscous in a heatproof bowl. Add boiling water. Cover. Set aside for 5 minutes or until liquid is absorbed. Fluff couscous with a fork to separate grains. Add lentils and mint to couscous. Season with salt and pepper. Toss to combine. Cover to keep warm.

Step 3

Heat remaining oil in a small frying pan over medium heat. Add caramelised onion. Cook, stirring, for 2 minutes or until heated through. Add vinegar. Cook, stirring, for a further 2 minutes or until combined (see note). Layer rocket, couscous mixture, beetroot, and haloumi in serving bowls. Drizzle with onion dressing. Sprinkle with hazelnuts and extra mint leaves. Serve.

Pair it with wine

Aurelia Prosecco

Aromas of pear and citrus blossom. The palate is fruity and floral with a refreshing acidity and a fine bubble. This Brut style Prosecco has a delicate body and clean finish.

St Amand Riesling

St Amand delivers premium wines that reflect the unique regional character of the areas in which the fruit is grown.

The estate grown Riesling is a classic example of this wine style. Light yellow and green hues with lifted aromatics of jasmine, citrus and a hint of fresh red apple. Fresh lime acidity completes a long and persistent finish.

Zesty, floral notes from the nose fill out in the mouth in a real explosion of primary fruit and the natural acidity is restrained providing tongue tingling freshness.

La Boheme Interlude Pinot Noir

La Boheme – Classic bistro wine – ethereal, aromatic, textural, sophisticated and so easy to pair with food. They’re wines with poise and charm. Enjoy with friends over a few plates of tapas.

Early season but cracking year for Pinot in the Yarra Valley. Slow ripening, terrific flavour development, highly perfumed vintage.

Vibrant red colour. Deeply scented red and dark fruits, wood spice and violets. Ripe, pure, generous, perfumed and textural.

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