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.
6 falafel balls
2 small cooked beetroots
Juice of ½ a lime
2 panini’s sliced open
Drizzle of olive oil
- 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.
- 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.
- 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.
- Put your sliced panini’s in the toaster to warm up but don’t leave them in long enough to actually toast.
- 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.
- Gobble up and enjoy!