Skewiff Beetroot & Halloumi

Cooking time
Serves4 people

An incredible flavour match.

8 ratings


  • 8 small or 4 large beetroot
  • Sea salt and freshly ground pepper
  • 3 tbsp olive oil, plus a few extra glugs
  • 3 sprigs of mint, leaves finely chopped
  • 3 tbsp lemon or orange juice
  • ½ tsp honey
  • 2 x 150g blocks of halloumi
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1. Preheat your oven to 200°C/Gas 6. Place a large roasting dish in the oven to heat up.
2. Peel the beetroot and cut into 4cm cubes. Toss into a bowl with a pinch of salt, pepper and a gloss of oil. Tumble onto your warmed dish. Roast for 25 mins or till tender.
3. Whizz the chopped mint, olive oil, juice and honey in a food processor or blender for an extra creamy dressing or shake everything up in a jam jar till well mixed. Cut each block of halloumi into 12 cubes (so 24 in total). Get a large frying pan hot. Add a gloss of oil. Lower heat. Fry your halloumi in batches (if needed) till golden on top and bottom.
4. Skewer your beetroot and halloumi. You should get 8 generously filled skewers or 12 smaller ones.
5. Drizzle with the mint dressing and serve any remaining on the side.
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