Harvest Halloumi Salad


Buy local from your farmers market.

  • 100-200 grams local Halloumi cheese or try
  • Belle Chèvre Creamery Goat Milk Zalloumi
  • 3 medium beetroot
  • 1 red onion
  • 1 head garlic
  • 1 bag of rocket
  • Local olive oil and balsamic vinegar and or glaze.



Peel chop and roast beetroot in 200C fan back on baking paper tossed with olive oil and balsamic vinegar. For 20 minutes.

Meanwhile peel garlic gloves and cut onion into eight pieces. Add to baking tray and fan bake for another 20 minutes until the onion is showing a bit of caramelisation.

Remove from oven, assemble on top of rocket salad.

Slice Halloumi into half cm thick fingers and fry without oil in stick free or cast iron skillet, or lightly dredge through olive oil and grill on barbecue or fry in stainless skillet. Use high heat and flip and check for browning. Once starting to brown it can go quite quickly.

Remove as finished on both sides to the sealed and serve immediately so your guests can enjoy the Halloumi crispy on the outside and soft in the middle.