Lukewarm beetroot with halloumi and purslane

Ingredients for 2 servings:

• 600 g beetroot
• 1 pack of Halloumi, 250 g each
• 100 g purslane
• ½ pepper, red
• 1 bay leaf
• 3 sprigs of parsley
• 1 tsp, heaped mustard
• 1 tsp, heaped honey
• 3 tbsp rapeseed oil or sunflower oil
• 1 tbsp balsamic vinegar
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian

Wash the beetroot and cook in boiling salted water with the bay leaf for 30-40 minutes, depending on the size of the beetroot. Rinse the beetroot, peel it, and cut it into slices or wedges. Place the slices in a bowl. Mix the mustard, honey, and oil well and season with salt, pepper, and chili peppers. Add the balsamic vinegar and mix well again. Pour the dressing over the beetroot, mix, and let it infuse briefly. Then pick the parsley, roughly chop it, and mix it with the beetroot. Pat the halloumi dry and slice it. Fry the slices in hot oil over medium heat for about 5 minutes on each side until golden brown. Wash the lamb’s lettuce, shake it dry, or spin it dry, and arrange on the plates. Place the beetroot on top of the lamb’s lettuce and pour over the remaining beetroot dressing. Place the fried halloumi next to it. Tip: If you can’t get lamb’s lettuce, you can also use lamb’s lettuce.