Beetroot with Green Beans or Purple Sprouting Broccoli and Haloumi, serves 2

As you know, we don't get green beans in EarthShare during the winter months, but this dish can be made without them and it is still delicious. It can also be made with purple sprouting broccoli in place of the green beans.

(By the way, haloumi marries well with any sweet-flavoured veg or fruit – in the summer please try barbecued strawberries and haloumi…)

275g / 10 oz small beetroot
125 g / 4.5 oz haloumi
3 tbsp olive oil
a dash of tabasco
1–2 tsp cumin seeds, toasted
1 tsp balsamic vinegar
125 g / 4.5 oz green beans (or purple sprouting broccoli)

1. Cut the beetroot in half; boil in a little water or roast until tender.

2. Cut haloumi into finger-size strips; place under a hot grill.

3. After a few minutes, place the beetroot under the grill; baste the beetroot and haloumi with the olive oil; grill until the haloumi is golden and crisp on the outside and still soft inside.

4. Blanch the green beans or purple sprouting broccoli, if using, then refresh in cold water.

5. Toss everything well with the cumin seeds, balsamic vinegar, tabasco, seasoning, and some olive oil.

Taken from The Cranks Bible