Method
For the salad
Preheat oven over 190ο C (374* F) Set to Fan.
Line a baking pan with aluminium foil sheet and place the beetroots with the peel.
Add thyme, olive oil, salt and pepper and wrap in the aluminium. Bake for 40-50 minutes.
Remove from oven and peel.
Cut into small cubes and place them in a bowl.
In a blender, add the garlic, olive oil and vinegar. Beat until homogenized.
Add the coriander powder, chili, walnuts and beat to create a paste.
Place the paste in the beetroot bowl and mix.
Add the salt, pepper, fresh coriander and finely chopped parsley.
For the haloumi
Unroll the pastry puff and cut it in half (from the larger sides).
Keep the other half in the refrigerator.
Unroll the pastry puff in a baking pan lined with parchment paper.
Fill the opening of the haloumi with the strawberry jam, mint leaves and fold it in the puff pastry.
Bake for 30-35 minutes over 190ο C (374* F).
Remove from oven and cut with a serrated knife.
Serve with the salad and the breadsticks.
Ingredients
For the salad
- 500 g beetroots
- 1 tablespoon(s) thyme
- 50 g olive oil
- salt
- pepper
- 2 clove(s) of garlic
- 3 tablespoon(s) vinegar, of white wine
- 1/2 teaspoon(s) coriander, powdered
- 100 g walnuts
- 1/2 teaspoon(s) chili pepper
- 1/4 bunch coriander, fresh
- 2 tablespoon(s) parsley
- 5-6 multi-grain breadsticks
For the haloumi
- 250 g haloumi cheese
- 40 g strawberry jam
- 3 sprig(s) mint
- 1 puff pastry sheet
