When cooking anything in a pan be it meat, fish or even cheese such as halloumi, resist the urge to move whatever you are cooking. The heat will repel whatever it is you’re from the pan meaning then it’s time to flip it over.
Prep time: 15 mins
- 4 baby beets
- 2 Tbsp pinenuts, toasted
- 1 (150 grams) chorizo, cut into cubes
- 2 Tbsp (30mls) extra virgin oilive oil
- ¼ tsp smoked paprika
- 6 slices of sourdough bread
- ½ cup Extra virgin olive oil, extra
- 1 clove garlic, cut in half
- 3 ripe beefsteak tomatoes
- 1 cup basil leaves, torn
- 2 Tbsp capers
- 150 grams halloumi, sliced into planks
- Orange balsamic vinegar or good quality balsamic
- Cook the beets in water till soft, drain and cool. When cool massage the skins off, cut into wedges and set aside.
- Dry roast the pinenuts in a non-stick frypan, keep shuffling the pinenuts in the pan till golden, pour into a large bowl and set aside.
- Chop the chorizo into rough cubes, place in the pan you cooked the pinenuts in, drizzle over the olive oil and a dust of the smoked paprika. Cook until crispy on the outside and soft in the middle, this should take 2-3 minutes. Place into the bowl with the pinenuts along with the cooking oil.
- Slice the sourdough and drizzle extra virgin olive oil on both sides of the bread, grill the bread in a grill pan till both sides are golden. Cut the garlic clove in half and rub the cooked sourdough slices with the garlic, set aside.
- Cut the tomatoes into random chunks of equal size, add them to the pinenuts and chorizo. Next, add the basil and capers.
- Cut the halloumi into 1 cm slices, smear with a little extra virgin olive oil to prevent sticking, sprinkle over cracked pepper on both sides and place in a heated frypan. Cook till golden on each side.
- To serve, place a piece sourdough on each plate, then a pile of the chorizo, pinenut and tomato mix over the top. Next, divide the beets between each plate and break over the halloumi. Spoon over the juices from the salad bowl and drizzle each plate with orange balsamic.