Ancient Grain Salad with British Ewes Milk Halloumi & Tahini

Ancient grain salad with British Ewes Milk Halloumi & Tahini Beetroot.

Product feature – Ancient Grains (@NourishedCommunities)

Seasonal produce - Tomatoes, Garlic, Fennel & Carrots (@Perrycourtfarm)

Ingredients: 

Sauce: 

Tomatoes

Carrots

Garlic

Fennel

Red onion

 

Tahini sauce: 

2 tablespoons of tahini

1 tbsp olive oil

1/2 tsp salt

1 tsp pepper

1 tsp lemon juice

1 tsp cider vinegar

1 tbsp water (add slowly and stir adding more until smooth)

Beetroot

 

Salad:

1 large oak leaf lettuce

1/2 a cucumber

1 bunch radishes

(add your favourite salad items as you wish!)

 Halloumi (or vegan alternative)

 Emmer

Method

 

Sauce:

Place in a baking tray and roast for around 40 minutes at 180 or until starting to char. (Roast the beetroot at the same time on another tray but don’t add to the blender!).

Once they are done add to a blender with a pinch of stock and some water. Blend until smooth.

When the beetroot is ready either in a bowel or frying pan coat with the tahini sauce.

 

 Emmer:

Rinse in a sieve and cook at a 1 - 2.5 cups water ratio for between 45 minutes and an hour.

Add a stock cube, a table spoon of tomato pure and a decent pinch of salt, bring to the boil then simmer.

 

Halloumi/Vegan alternative

Slice to your desired thickness and pan fry on high heat for 2-3 mins each side (or until it starts to brown).

 

Serve

On a large serving plate spread the salad out leaving some space in the middle

Add the ancient grains to the middle of the plate.

Add the roasted veg sauce over the salad and grains.

Top with the beetroot and halloumi.

Drizzle with good quality olive oil and a squeeze of lemon.