Halloumi, Falafel and Beetroot Panini

Recipe: Halloumi, falafel and beetroot panini

Every so often I scour my recipe books for new and interesting recipes to try. I came across a halloumi and beetroot salad recipe in Nigella’s ‘Kitchen’ book. It reminded me of a panini I had a while ago but with falafel too and minus the beetroot. So I decided to put the two together and see if it works…OH my it works!

Now when I made it first time round I made it with a panini but didn’t takes photos. Second time round they’d run out of paninis and so I used ciabatta. I much preferred the panini’s, softer and slightly less bread means you get more of the flavour from the filling in my opinion. Also I preferred using watercress over the mini gem lettuce too.

Halloumi, Falafel and Beetroot Panini

Serves 2

Ingredients

150g Halloumi
6 falafel balls
2 small cooked beetroots
Juice of ½ a lime
2 panini’s sliced open
Watercress
Drizzle of olive oil

Method

  1. Using a stick blender or a food processor with the small bowl, blend the beetroot, lime and a little drizzle of olive oil. Set to one side.
  2. Cook the Falafel according to instructions, usually for about 15 minutes max at 180℃.
    When the falafel is nearly done, heat up a griddle pan.
  3. Lightly drizzle the halloumi with oil and fry in the pan for about 2 minutes each side. Just until the cheese has started to brown.
  4. Put your sliced panini’s in the toaster to warm up but don’t leave them in long enough to actually toast.
  5. Now construct your panini. Scatter with the watercress, then break up the falafel, place the halloumi on next then top with a few dollops of the beetroot puree.
  6. Gobble up and enjoy!

 

Halloumi, Falafel and Beetroot Panini

Mummy in a Tutu

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