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Beetroot and Halloumi burrito

'I bought so much beetroot, I think this is the last of it'

I bought approximately 2,000 packs of beetroot for two reasons. the first is that i love it earthy and sweet. The second is that it was on offer. beetroot is stunningly under used relegated to borscht and the kind of salad made by people over sixty.this recipe l like to flatter myself is a bit more dynamic than that and hits, for me at least, that spicy, sweet, salty, fresh  dynamic that really makes food worth eating. It's also quite easy. Mostly an assembly job.

Beetroot salsa
Beetroot (the cooked vacuum kind, not pickled. Chopped into fine cubes)
Tomato (chopped quite small)
Onion (a very fine chop, as fine as you can)
Chilies (I used green but red would be better, Chopped finely enough to make it spicy but not hot)
Dill (chop finely this is your main herb so make sure this is the prominent taste above coriander)
Coriander (chopped)
Lime (one, juice)
Salt (season aggressively the beetroot needs it)

  1. No real method to this one just mix everything together. 
  2. Taste for seasoning and balance a little lime juice can go a long way. 


Halloumi
Halloumi (slices of)
yogurt (Just enough to coat your halloumi)
Cumin (powder, a teaspoon)
Smoked paprika (powder, a teaspoon)
Chilli powder (or maybe harissa)

  1. Mix the ingredients other than the halloumi. 
  2. Cover the halloumi in the marinade. Leave in the fridge for at least two hours  
  3. Cook on a hot griddle or barbecue.  

Garlic sauce
Yogurt (half)
Mayonase (half)
Garlic (one clove or less, grated on a micro plane and smoothed with the salt)
if you're making this as a dip add some chopped herbs. it doesn't need it cos of the salsa here


  1. Mix it together until smooth and homogeneous. 


It goes; tortilla, garlic sauce, salsa, rice, halloumi. Be generous it doesn't matter if you need a bit of knife and fork work before committing to a wrap but an ungenerous burrito is unforgivable. 

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