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Roasted beet and blistered tomato panzanella with halloumi
Ingredients
Dressing:
- 3/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- Half a lemon
- 1/2 cup lightly-packed mixed herbs, basil, parsley and dill
- A small bunch of chives
- 1 garlic clove
- 2 anchovy filets, optional
- 1 shallot, minced
- Kosher salt and freshly-ground black pepper as needed
Salad:
- 3 to 4 beets of any colour, depending on size, scrubbed well
- Olive oil, as needed
- Kosher salt and freshly ground black pepper
- Half of a crusty boule, torn into large chunks
- 8 ounces halloumi, sliced into 6
- 3 cups mixed cherry tomatoes
- 2 heirloom tomatoes, cored and cut into wedges
- 1 cup microgreens or baby lettuces
- Extra herbs, for garnish
Directions
- Begin with the dressing. In the carafe of an upright blender pour in the olive oil and red wine vinegar. Zest the lemon, then squeeze in the juice (catching any seeds). Drop in the herbs, chives, garlic clove, and anchovy, if using. Affix the lid and blend dressing until smooth and emulsified. Lift off lid, tip in the shallots. Season well, then check on how you did, and adjust as needed. The dressing should be punchy and bright. Set aside.
- Preheat an oven to 400°F. Tuck the beets into a large square of tin foil. Coat lightly in olive oil and season. Crumple foil around beets, then wrap in a second layer of foil. Roast in the hot oven until tender, about 1 hour. Unwrap, mindful of the steam, and leave to come to room temperature.
- While the beets are roasting, toss the bread chunks with a drizzle of olive oil, and season with salt and pepper. Spread across a baking sheet and toast in the hot oven until golden brown and rustling, 15 minutes or so, tossing occasionally. Let croutons cool on the tray.
- Heat a well-seasoned cast iron skillet or nonstick skillet over medium-high heat. Sear the halloumi until leopard-spotted tan and golden, about one minute each side. (If the pan is seasoned or nonstick, you should not need oil to stop the halloumi from sticking; if there is any doubt, use a bit of oil). Remove to a mixing bowl. In the same pan, pour in one tablespoon of olive oil, then tumble in the tomatoes. Cook, shaking the pan constantly, until blistered in spots and the first few burst, two to three minutes. Immediately remove from heat.
- To assemble, tear the halloumi into chunks. Peel, and cut the beets into sixths or eights and add to the bowl with the cheese, along with the blistered and fresh tomatoes. Season lightly. Toss with the croutons and most of the dressing. Let stand five minutes.
- Fold the remaining croutons into the salad along with the microgreens, then top with extra herbs and the remaining dressing and enjoy.
