1 kg baby beetroot, peeled and sliced in half
2 red onions, quartered
3 cloves garlic, squashed in their skin
NOMU Extra Virgin Olive Oil
1 tbsp NOMU One For All Rub
NOMU Sea Salt
200 g halloumi, sliced
1 cup cherry tomatoes, sliced in half
2 red peppers, grilled in the oven, peeled and cut into ribbons
Handful of fresh ripped basil
DRESSING:
1 clove garlic, finely chopped
100 ml red wine vinegar
150 ml NOMU Extra Virgin Olive Oil
Squeeze of lemon juice, to taste
1 tsp NoMU Provencal Rub
NOMU Sea Salt and NOMU Black Pepper
Combine the ingredients for the dressing, pour into a salad bottle and keep refrigerated.
Place the beetroot, onions and garlic together in foil, drizzle with some Olive Oil, sprinkle with NOMU One For All Rub, season with salt and wrap up tightly so that there are no holes. Place on the side of the coals and away from any direct flames for 1 hour. When the beetroot and onions are tender, remove from the foil and allow to cool slightly.
In the meantime, drizzle the halloumi slices with Olive Oil before grilling over the coals or frying in a pan or griddle pan until golden on both sides.
Combine the warm roasted veg, cherry tomatoes, red pepper and halloumi on a serving platter. Top with fresh basil and drizzle over the
dressing.
1 kg baby beetroot, peeled and sliced in half
2 red onions, quartered
3 cloves garlic, squashed in their skin
NOMU Extra Virgin Olive Oil
1 tbsp NOMU One For All Rub
NOMU Sea Salt
200 g halloumi, sliced
1 cup cherry tomatoes, sliced in half
2 red peppers, grilled in the oven, peeled and cut into ribbons
Handful of fresh ripped basil
DRESSING:
1 clove garlic, finely chopped
100 ml red wine vinegar
150 ml NOMU Extra Virgin Olive Oil
Squeeze of lemon juice, to taste
1 tsp NoMU Provencal Rub
NOMU Sea Salt and NOMU Black Pepper
Combine the ingredients for the dressing, pour into a salad bottle and keep refrigerated.
Place the beetroot, onions and garlic together in foil, drizzle with some Olive Oil, sprinkle with NOMU One For All Rub, season with salt and wrap up tightly so that there are no holes. Place on the side of the coals and away from any direct flames for 1 hour. When the beetroot and onions are tender, remove from the foil and allow to cool slightly.
In the meantime, drizzle the halloumi slices with Olive Oil before grilling over the coals or frying in a pan or griddle pan until golden on both sides.
Combine the warm roasted veg, cherry tomatoes, red pepper and halloumi on a serving platter. Top with fresh basil and drizzle over the
dressing.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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