Ancient Grain Salad with British Ewe’s Milk Halloumi and Tahini Beetroot

This ancient grain salad with British ewe’s milk halloumi and tahini beetroot is a celebration of seasonal ingredients and wholesome flavours. Featuring emmer wheat, roasted vegetables, and a creamy tahini sauce, this dish is a nutritious and satisfying meal. It’s perfect for a light dinner, lunch, or as a colourful centrepiece for gatherings.

Ingredients

For the Roasted Vegetable Sauce

• Seasonal vegetables:
  • 2 medium tomatoes
  • 2 carrots
  • 2 garlic cloves
  • 1 small fennel bulb
  • 1 red onion
• A pinch of stock powder or ½ a stock cube
• Water, as needed

For the Tahini Beetroot

• 2 tbsp tahini
• 1 tbsp olive oil
• ½ tsp salt
• 1 tsp black pepper
• 1 tsp lemon juice
• 1 tsp cider vinegar
• 1 tbsp water (adjust for consistency)
• 2 medium beetroots

For the Salad

• 1 large oak leaf lettuce
• ½ cucumber, sliced
• 1 bunch radishes, sliced
• Additional salad items (optional, e.g., cherry tomatoes or microgreens)

For the Ancient Grain Base

• 1 cup emmer wheat (or another ancient grain like farro)
• 2.5 cups water
• 1 stock cube
• 1 tbsp tomato purée
• A generous pinch of salt

For the Halloumi

• 200g British ewe’s milk halloumi (or vegan alternative)
• Olive oil for frying

To Finish

• Good-quality olive oil, for drizzling
• A squeeze of fresh lemon juice

Method

Step 1: Roast the Vegetables

1. Preheat the oven to 180°C.
2. Place the tomatoes, carrots, garlic, fennel, and red onion on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 40 minutes or until softened and slightly charred.
3. Roast the beetroot on a separate tray simultaneously. Do not add it to the blender.

Step 2: Prepare the Vegetable Sauce

1. Once roasted, transfer the vegetables to a blender.
2. Add a pinch of stock powder or ½ a stock cube and a splash of water. Blend until smooth and adjust the consistency with more water if needed.

Step 3: Make the Tahini Sauce and Coat the Beetroot

1. In a bowl, combine tahini, olive oil, salt, pepper, lemon juice, cider vinegar, and water. Mix until smooth.
2. Coat the roasted beetroot slices in the tahini sauce and set aside.

Step 4: Cook the Ancient Grains

1. Rinse the emmer wheat thoroughly in a sieve.
2. Combine with water in a pot at a 1:2.5 ratio (1 cup emmer to 2.5 cups water). Add the stock cube, tomato purée, and salt.
3. Bring to a boil, then reduce to a simmer. Cook for 45 minutes to 1 hour, or until tender.

Step 5: Prepare the Halloumi

1. Slice the halloumi to your desired thickness.
2. Heat a non-stick frying pan over high heat. Add a drizzle of olive oil and fry the halloumi slices for 2–3 minutes per side until golden brown.

Step 6: Assemble the Salad

1. On a large serving plate, spread the oak leaf lettuce and other salad vegetables around the edges, leaving space in the centre.
2. Add the cooked ancient grains to the centre of the plate.
3. Drizzle the roasted vegetable sauce over the salad and grains.
4. Top with tahini-coated beetroot and fried halloumi slices.

Step 7: Finish and Serve

1. Drizzle with high-quality olive oil and a squeeze of lemon juice.
2. Serve immediately and enjoy the vibrant, wholesome flavours.

Why You’ll Love This Recipe

• Nutrient-Packed: Ancient grains, fresh vegetables, and halloumi offer a balanced and nourishing meal.
• Seasonal and Local: Highlights seasonal produce like tomatoes, carrots, and British ewe’s milk halloumi.
• Customisable: Add your favourite salad ingredients or swap the halloumi for a vegan alternative.

Tips for Success

• Roast the vegetables until slightly charred for a deeper flavour.
• Adjust the tahini sauce consistency by adding water slowly.
• Cook the emmer wheat with plenty of stock and tomato purée for a rich, savoury base.

Serving Suggestions

• Pair with crusty bread for added texture.
• Serve alongside grilled chicken or tofu for extra protein.
• Enjoy as a light dinner or bring it to picnics and gatherings for a colourful dish.

Conclusion

This ancient grain salad with British ewe’s milk halloumi and tahini beetroot is a wholesome, vibrant dish that combines earthy grains, fresh vegetables, and creamy halloumi. Perfect for any occasion, it’s a delicious way to celebrate seasonal produce and sustainable eating.