BLACK BEAN AND BEETROOT SALAD WITH TOASTED CHEESE

This dark-as-the-night salad is a gorgeous combination of sweet beetroot and salty toasted cheese. You can further its charms spread over a warm wrap or stuffed inside a folded flatbread.

Preparation 10 minutes Cooking 7 minutes Serves 4 2 TBSP LEMON JUICE

1 TBSP BALSAMIC VINEGAR

1 SMALL GARLIC CLOVE, PEELED AND CRUSHED TO A PASTE SEA SALT AND BLACK PEPPER

4 TBSP EXTRA-VIRGIN OLIVE OIL

1 X 250G PACK COOKED, PEELED BEETROOT (UNVINEGARED), CUT INTO 1CM DICE

1 X 400G CAN BLACK BEANS, DRAINED AND RINSED, OR 250G COOKED BLACK LENTILS (EG ‘BELUGA’ LENTILS)

150G HALLOUMI, CUT INTO 1-2CM DICE 60G ROCKET

1 AVOCADO, HALVED, PITTED AND FLESH CUT INTO THIN STRIPS

1 Whisk a tablespoon of the lemon juice and the balsamic vinegar in a large bowl with the garlic and some seasoning, then stir in 3 tbsp of the oil. Add the beetroot and beans or lentils, and stir. This can be made well in advance.

2 Heat a teaspoon of the remaining oil in a large, non-stick frying pan over a medium heat and fry the halloumi for several minutes until golden and toasted, stirring frequently. Squeeze over a little lemon juice.

3 Toss the rocket and the avocado in separate bowls with a little of the remaining oil to coat them, a squeeze of lemon juice and a little salt. Spread half the rocket over a large plate, spoon the beetroot and bean salad on top and then tuck in the remainder of the leaves. Scatter with the avocado and then the cheese.