This recipe for beetroot relish (and haloumi) was in one of the first Delicious magazines I got. I’ve made it a couple of times (it’s delish), but every time I went to look for it, I spent an age trying to work out which magazine it was in!
So, for posterity, here is the recipe (the relish is great with all sorts of things – on salads and with lamb particularly).
Minted beetroot with haloumi cheese
1 bunch beetroot, about 450g
Juice of 1 lemon
1/2 tsp dried mint
2 tbsp extra-virgin olive oil
250g haloumi cheese, but into 8-10 slices
Roast the beetroot in a 180 degree oven for 1-2 hours until tender (I’d do this the night before). When cool, peel and roughly dice (or blitz in the food processor). Add the lemon juice, mint, oil and season. Sear the haloumi in a lightly oiled, hot frying pan or griddle for about 2 minutes each side. Serve while the cheese is warm.
(Note: Neither of these pics are the haloumi salad – it was eaten before it was photographed!)