In All Sorts of Tapas, you will find delicious tapas that bring to life the richness of Spain’s regional variations, styles and attitudes while incorporating some uniquely South African flavours. These little paintings will be a feast for the eyes and a feast for the tummy. They are the perfect way to satisfy carnivores and vegetarians alike – from breakfast to dessert.
Beetroot & Halloumi Skewers
“There's always something so tempting about eating food on a stick. These marinated beetroot and halloumi skewers are no exception. Best of all, this recipe is a quick and easy way to add extra flavour and colour, creating a seriously yummy snack. Served on a pretty rosemary skewer, these are the perfect option for keeping vegetarians happy. Best of all, they're a great health choice too as beetroot is high in several beneficial plant compounds which are associated with reducing blood pressure.”
12 rosemary sprigs to use as skewers
¼ cup lemon juice
½ cup olive oil
2 Tbsp chopped fresh thyme leaves
2 Tbsp chopped fresh parsley
1 clove garlic, finely chopped
salt and pepper to taste (halloumi can be quite salty so use salt with caution)
200g halloumi cheese
4 medium beetroot
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
2 spring onions, finely chopped
Soak the rosemary sprigs in cold water for at least half an hour to stop them from burning.
In a blender, blitz the lemon juice, half of the olive oil, the thyme, parsley, garlic, salt and pepper, then set aside.
Pat the halloumi dry and cut into 2cm x 2cm cubes. Place in a dish and pour over the herb marinade. Cover the cheese and refrigerate until ready to use.
Peel, top and tail the beetroot and cut into cubes about the same size as the cheese.
Bring some water to the boil and cook the beetroot cubes until cooked but still firm. Drain and set aside.
In a bowl, combine the vinegar, mustard and spring onions and blend well.
Slowly whisk in the remaining olive oil.
Pour the mixture over the cooked beetroot and set aside for about 15 minutes.
Thread the halloumi and beetroot alternately onto the rosemary sticks.
Cook for 4-5 minutes on each side under the grill (or on a braai if you prefer), until the cheese is browned and crisp on the outside.
Drizzle the remaining sauce from the beetroot over the skewers and serve.
Recipe taken from All Sorts of Tapas by Chantal Lascaris, out now.
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