Beetroot halloumi bites

Beetroot halloumi bites

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

These small beetroots are marinated and placed on top of a piece of halloumi cheese to make a simple mezza. Slide a toothpick or small skewer into the top of each one for easy serving. Keep in mind that the beetroots should be boiled unpeeled to keep their cells intact.

Ingredients

Quantity Ingredient
8 baby beetroots, unpeeled
2 tablespoons sesame seeds
4 tablespoons olive oil
1 teaspoon sugar
8 bite-size slices halloumi cheese
50g rocket
salt
freshly ground black pepper

Method

  1. Wash the beetroots and cut off the top and bottom parts. In a large pan of boiling water, simmer the beetroots for about an hour or until tender, then peel when cool enough to handle.
  2. Toast the sesame seeds by placing in a dry frying pan over a medium heat and stirring for 2 to 3 minutes until they turn golden brown.
  3. Marinate the boiled beetroots in olive oil, sugar, half the sesame seeds and salt and black pepper, to taste.
  4. Place each beetroot on a bite-sized piece of halloumi and garnish with the remaining sesame seeds. Serve with the rocket leaves.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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