Halloumi with Beetroot and Honey Relish

May 1, 2017

BASIC recipe coming up but absolutely tasty. Simply put, this is a basic combination of sweet, sour, salty and a nudge of spice to have as a little snack or a light lunch! I thought of this one on the way home from an overnight. The delirium of working 8 hours in a big building by yourself makes you come up with tasty food ideas apparently. I should do it more often!


1 Block of Halloumi (make sure it's a good, firm block!)

1 Fresh Beetroot, peeled and grated

1/2 a capsicum, any colour, finely sliced

1/4 Cup of Lemon Juice

A generous teaspoon of manuka honey

Fresh Oregano




Cut block of halloumi through the middle so you've halved the thickness. Fry in a cast iron pan in a bit of olive oil on a medium heat.


In a non-stick frying pan, put in your 1/2 the grated beetroot and capsicum with a little olive oil.


Lightly saute until the beetroot begins to soften. Don’t, overdo it, you’re just aiming to wilt it a bit. Add the honey, stir it through until it has melted, then add the lemon juice. Toss that through then move to a bowl.


Mix in the beetroot that isn’t cooked. That’ll give you a better texture.


Toss in a bunch of fresh oregano leaves, enough to fill a quarter cup. Roughly shred them if they’re big.


Flip the halloumi once it’s golden on one side, and cook until golden on the other.


Once done, serve the halloumi with a little pile of the light beetroot relish on top dusting of pepper. Can be eaten easily with a good brown toast too!





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