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highlyeccentricI have once again subscribed to a vegetable delivery service, and once again, this leaves me staring at vegetables thinking "I don't have a roast meat to serve with you, what SHALL I do with you?" (I made a rather tasty non-vegan version of this roasted brussel sprout pasta earlier in the week, for instance.
Tonight, I did not actually make this roast apple beetroot and halloumi salad, not least because I can't eat pearl barley. But I did use that as a launching pad for the below:
This recipe is: vegetarian. I guess plausibly vegan, in which case I recommend chickpeas and/or nuts (pine nuts or walnuts I reckon)
This recipe is NOT: particularly simple OR particularly complex
This recipe needs: at least an oven, a stove, and a means of cooking rice. Multiple pots/pans/trays. The rice could be cooked on a stove or in a microwave; but I don't think the beetroot could be cooked in microwave or air fryer.
1 large or 2 small or some combination thereof of beetroot, peeled, cut into chunks of max 1.5 cm
Optional: some mushrooms, diced
0.5 to 1 brown onion, diced
1 cup of dried long grain rice, cooked according to instructions or your usual method
Roughly 1 supermarket bunch of parsley (I used some for a previous meal but had most left)
More olive oil than you expect
2 tsp minced garlic
1 generous tsp sumac
1 generous tsp allspice
3-5 tsp balsamic vinegar
Cracked black pepper and salt
Around 3 tsp cinnamon
Around 2 tbsp honey
Around 1/3 cup rasins or sultanas
Around 2 tsp butter
Around 100 grams of halloumi, sliced
1. Roast the diced beetroot at around 200 degrees celcius. Meanwhile, prepare at least a quarter cup of olive oil, with sumac, alspice, and about 3 tsp balsamic (start low, scale up - if tossing this through doesn't suffice for the beetroot you have, add more oil and balsamic) along with pepper and salt. Toss through beetroot after about 10 minutes; assume 25-30 min total.
2. Sautée onion and mushroom in generous amounts of oil - the oil WILL absorb. When the mushrooms are starting to brown, add garlic. Sautée until onion glistens. Add 1-1.5 tbsp balsamic vinegar, to taste (this is a weird balancing act against the balsamic glaze on the beetroot but also very much a taste thing).
3. Add to the mushroom and onion mix the cooked rice. Add the cinnamon and raisins. Clear a well through to the pan base, and add 1 tbsp honey. When honey has melted somewhat, stir through the rice mix. Make another well, repeat.
4. Remove beetroot from oven; toss through rice. Cut parsley with scisssors and mix through.
5. Melt about 1 tbsp butter. Fry halloumi on either side.
6. Serve bowls of beetroot-and-rice-thingie with fried halloumi on top.
7. REJOICE.
Tonight, I did not actually make this roast apple beetroot and halloumi salad, not least because I can't eat pearl barley. But I did use that as a launching pad for the below:
This recipe is: vegetarian. I guess plausibly vegan, in which case I recommend chickpeas and/or nuts (pine nuts or walnuts I reckon)
This recipe is NOT: particularly simple OR particularly complex
This recipe needs: at least an oven, a stove, and a means of cooking rice. Multiple pots/pans/trays. The rice could be cooked on a stove or in a microwave; but I don't think the beetroot could be cooked in microwave or air fryer.
1 large or 2 small or some combination thereof of beetroot, peeled, cut into chunks of max 1.5 cm
Optional: some mushrooms, diced
0.5 to 1 brown onion, diced
1 cup of dried long grain rice, cooked according to instructions or your usual method
Roughly 1 supermarket bunch of parsley (I used some for a previous meal but had most left)
More olive oil than you expect
2 tsp minced garlic
1 generous tsp sumac
1 generous tsp allspice
3-5 tsp balsamic vinegar
Cracked black pepper and salt
Around 3 tsp cinnamon
Around 2 tbsp honey
Around 1/3 cup rasins or sultanas
Around 2 tsp butter
Around 100 grams of halloumi, sliced
1. Roast the diced beetroot at around 200 degrees celcius. Meanwhile, prepare at least a quarter cup of olive oil, with sumac, alspice, and about 3 tsp balsamic (start low, scale up - if tossing this through doesn't suffice for the beetroot you have, add more oil and balsamic) along with pepper and salt. Toss through beetroot after about 10 minutes; assume 25-30 min total.
2. Sautée onion and mushroom in generous amounts of oil - the oil WILL absorb. When the mushrooms are starting to brown, add garlic. Sautée until onion glistens. Add 1-1.5 tbsp balsamic vinegar, to taste (this is a weird balancing act against the balsamic glaze on the beetroot but also very much a taste thing).
3. Add to the mushroom and onion mix the cooked rice. Add the cinnamon and raisins. Clear a well through to the pan base, and add 1 tbsp honey. When honey has melted somewhat, stir through the rice mix. Make another well, repeat.
4. Remove beetroot from oven; toss through rice. Cut parsley with scisssors and mix through.
5. Melt about 1 tbsp butter. Fry halloumi on either side.
6. Serve bowls of beetroot-and-rice-thingie with fried halloumi on top.
7. REJOICE.