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Grilled halloumi Nigel Slater
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| Serves 4 as a light lunch, with sesame bread | |
| 8 small | beetroot, no larger than a tennis ball |
| 250g | halloumi cheese |
| a tbsp or so | chopped chives |
| For the dressing: the juice of half a lemon | |
| a tsp | balsamic vinegar |
| 2 tbsp | olive oil |
| 2 tbsp | walnut oil |
| a tsp | coriander seeds |
to serve warm sesame bread
Set the oven at 200C/gas mark 6. Trim the beetroot of any leaves, taking care not to cut or tear the skin. Rinse the beets well under running water, then put them in a roasting tin or baking dish. Season with salt and black pepper then cover the tin tightly with foil. (You could wrap each beetroot individually if you prefer.) Bake for 45 minutes or until you can insert a metal skewer with little pressure. Remove and set aside.
Squeeze the lemon juice into a small bowl, add a pinch of salt and stir to dissolve. Trickle in the balsamic vinegar and then the olive and walnut oils, beating as you go. Grind in a little back pepper.
Toast the coriander seeds in a dry frying pan for 3 or 4 minutes till fragrant. Crust them lightly in a pestle and mortar or with the back of a heavy spoon, then stir into the dressing and set aside.
Skin the beets by pushing at the skin with your thumbs till the skin slides cleanly off. Cut the cooked beetroots into thick segments, six or eight per beet, then add to the dressing. Toss gently, then pile in the centre of a serving plate, leaving a little dressing behind in the bowl.
Cut the halloumi into thick slices and fry or grill it, without any oil, until it starts to slightly soften. Lay the warm cheese on the beetroot and trickle over the last few drops of dressing. Scatter with the chopped chives and serve.
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