2 medium -sized fresh beetroot
150 g pistachio kernals
150 g blanched almonds
2 Tbsp sesame seeds
1 tsp coriander seeds
1 tsp cumin seeds
2 Tbsp ground coriander
1 Tbsp ground cumin
1 pinch ground cardamom
½ tsp chilli powder (optional)
2 x 250 g packets haloumi cheese, drained, sliced
Juice of 1 lemon
¼ bunch dill, sprigs picked
¼ bunch coriander, leaves picked
2 Tbsp pomegranate molasses
- Preheat oven to 200°C. Wrap beetroot tightly in foil and bake for 1 hour.
- Meanwhile, heat a medium frying pan over a medium heat and add pistachios and almonds. Cook for 1 minute or until lightly toasted. Transfer to a food processor and process until finely chopped and coarse crumbs form. Transfer to a large bowl.
- Add sesame seeds to pan and cook for 1-2 minutes or until light golden. Transfer to nut mixture.
- Add coriander seeds and cumin seeds to pan and cook, stirring often, for 1-2 minutes or until seeds release their aromas and begin to pop. Transfer to a mortar and pestle and grind until finely crushed. Add to nut mixture with ground coriander, ground cumin, cardamom and chilli powder (if using), then stir to combine. Set aside.
- Put a large frying pan over a medium-high heat. Add haloumi and cook for 2 minutes, then turn and cook for a further 1 minute. Remove from pan and squeeze over lemon juice.
- Remove beetroot from oven and allow to cool slightly. Wearing a pair of disposable kitchen gloves, use your hands to peel off skin and discard. Slice beetroot into small cubes.
- To assemble salad, arrange haloumi on a serving platter. Pile beetroot cubes on top, then scatter over dill and coriander. Drizzle over pomegranate molasses and sprinkle over a generous amount of dukkah to serve. Keep remaining cooled dukkah in an airtight container or jar.