Friday, July 16, 2010
Halloumi with Beets and Kale
Eating from the garden.
You have no choice but to be creative. Just like one of those tv reality challenges...
Prepare a dish from your pantry + kale and beets. (Feel like increasing the level of difficulty? Do this when you are not home, ha.)
These are our first beets.
Our kale. Our basil, parsley. Gosh, I am starting to love summer.
Beet and Halloumi Plate
Lemon (zest and juice)
Salt and freshly ground pepper
Clean, tear and dry your kale. Toss with lemon rind, garlic, salt and oil. Bake at 375 for 7-10 minutes until crisp.
Cook your beets however you prefer. I love roasting them until slightly tender. Mandolin slice.
Heat some olive oil in a pan. Drop your halloumi slices, grind some fresh pepper, fry until golden on one side. Flip. Add lemon zest + juice, capers, shallot. Cook for a minute or two. Add garlic, cook for another minutes until second side is golden. Plate. Add fresh herbs to remaining oil and lemon juice. Drizzle over beets and cheese.
Had a lovely prosecco with this. The only thing that could make this moment better would be a solid game of bocci with my glass in hand.