Shahir Massoud shows us how to cook with what's in season right now.
1 lb beets
1/2 bunch kale, sliced finely into chiffonade
3 cups arugula
1/4 cup pistachios, toasted and finely chopped
200g halloumi, sliced and seared (or even grilled)
3 tablespoons lemon juice
1/3 cup olive oil
2 teaspoons honey
2 teaspoons dijon mustard
1 tabslepoon parsley, finely chopped
1 tablespoon basil, finely chopped
Preheat your oven to 400° F.
Wrap the beets tightly in foil and roast for one and a half to two hours or until tender.
Remove, unwrap and peel while still warm. This can be done a day ahead. Quarter the beets then set them aside.
Next, make your vinaigrette. Whisk together the lemon juice, olive oil, honey, mustard, and herbs. Set aside and re-mix before serving to emulsify.
To sear the halloumi, heat two tablespoons of olive oil in a non-stick skillet over medium-high. Add the halloumi and sear for one to two minutes or until golden brown, then flip and sear for an additional minute. Remove and let cool.
Before serving, mix the kale with some of the dressing and mix well.
When ready to serve - toss the beets and arugula in some of the vinaigrette. Arrange on your platter with some of the kale that has already been dressed. Sprinkle on some of the toasted pistachios and serve with the seared halloumi. Enjoy!