Halloumi is a Greek cheese that gets a beautiful brown crust when grilled. It’s saltiness pairs great with earthy beets and would be a perfect first course to any dinner party!
- 1 red beet, 1 inch top left on
- 2 Tbsp. extra-virgin olive oil
- 1 blood orange, segmented
- 1/2 cup fennel, sliced thin
- 1 Tbsp. fresh mint, coarsely chopped
- 1 Tbsp. fresh flat-leaf parsley, coarsely chopped
- 1 Tbsp. toasted hazelnuts, skins removed*
- 1/2 cup black beans, drained and rinsed
- 2 Tbsp. shallot, finely chopped
- 1 tsp. balsamic vinegar
- coarse sea salt and white pepper to taste
- 4 oz. Halloumi cheese, ask your cheesemonger (that’s right, I said cheesemonger!)**
- Preheat oven to 400F. Drizzle beet with 1 Tbsp. olive oil, sea salt, and white pepper. Wrap in tin foil and roast for 45-50 minutes, or until tender. Unwrap beet and let cool, peel and cut into thin slices. Season with salt and pepper.
- Reserve 1 tsp. blood orange juice from segmented oranges, add balsamic vinegar and whisk in remaining tablespoon of olive oil. Season to taste with salt and pepper.
- Combine all the ingredients except the cheese.
- Right before serving, heat a non-skillet to medium-high heat. Drizzle olive oil on cheese and place in skillet. Flip until Halloumi is browned all sides. Serve warm Halloumi over salad.
* Heat a dry heavy skillet over medium-high until hot, but not smoking. Add hazelnuts and swirl pan around until hazelnuts are slightly darker in color and become fragrant. Transfer nuts to a paper towel and rub between your hands until skins come off.
** If you can’t find halloumi, substitute with another salty cheese such as ricotta salata, but skip the grilling step. Most cheeses won’t hold up to the high heat.