Haloumi, Beetroot and Greens Dressed with Tahini and Lemon

As the weather heats up here in Southern Ontario, salads appear more frequently at the dinner table. Adapted slightly from Frances' Cheese and Beet Salad, This one is substantial enough to serve for dinner just on it's own, but if you want to impress your significant other, I would highly recommend some of these Stuffed Mushrooms with Sun-dried Tomatoes, Goat Cheese and Olives on the side.

The lemon and the tahini dressing, slightly sweetened by some high quality honey, comes together in minutes, and pairs oh so well with the earthy beets and luscious greens. If possible, buy some beets with some healthy rich green leaves to use in the salad base. Any combination of greens can be used. Consider a mixture of baby spinach, beet greens, mustard greens and dandelion.

Haloumi is a salty Greek cheese, usually made of goat and sheep milk. It has a high melting point, and holds together well when fried or grilled. It freezes well, so I suggest having a block on hand at all times because you just never know when the craving will hit.

Haloumi, Beetroot and Greens Dressed with Tahini and Lemon

Recipe by Lisa Turner Published on July 15, 2009 Sweet roasted beets and golden fried salty haloumi cheese served with salad greens and a creamy and tangy tahini and lemon dressing Preparation: 10 minutes Cooking time: 1 hour 15 minutes Print this recipe Salad: 4 medium beets, left whole and unpeeled 2 tablespoons olive oil 8 oz (250 g) haloumi cheese, cut into 1/4 slices 2 teaspoons lemon juice fresh ground black pepper 4 to 6 cups mixed salad greens 1 medium carrot, shredded Dressing: 1 tablespoon tahini 2 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon honey sea salt and fresh ground black pepper to taste Instructions: Wrap the beets in aluminum foil and roast in a preheated 375°F oven for 1 hour or until the beets are tender. Remove from heat and let cool. When the beets are cool enough to handle, remove the skins and cut into small wedges. To make the dressing, whisk together the tahini, olive oil, lemon juice, honey and salt and pepper. Add a bit of water to thin the dressing if desired. Heat a large frying pan over just higher than medium heat. When hot, add the olive oil and swirl to coat the pan. Arrange the haloumi slices in the pan, trying to avoid touching, and fry until browned on the bottom. Use tongs to turn the cheese over and fry the other side until browned. While still in the pan, drizzle the lemon juice over the cheese, and finish with a good seasoning of fresh ground black pepper. To serve, arrange some mixed greens on a plate, top with shredded carrot, beet wedges, and a slice or two of the fried haloumi. Drizzle with some of the dressing. Makes 4 servings

You might also enjoy:
Fried Saganaki with Halloumi on a Greek Tomato Salad with Kalamata Olives
Fried Halloumi Saganaki and Asparagus
Beet and Feta Salad

On the top of the reading stack: Heart Of Darkness by Joseph Conrad

Audio accompaniment: Serpent/Abandoned Cities by Harold Budd