Paine prajita crocanta, halloumi Olympus auriu si cremos, salata de sfecla rosie cu pastarnac, marar si un dressing fin de iaurt grecesc cu hrean — un toast care arata ca pe coperta unei reviste de food si se face in 30 de minute! Colorat, vibrant si plin de personalitate, este genul de preparat pe care il faci o data si dupa care nu mai concepi brunch-ul fara el! Halloumi Olympus este alegerea perfecta pentru acest preparat — branza care nu se topeste la caldura, ci capata o crusta aurie si crocanta la exterior, ramanand moale si elastica la interior. Produsa dupa traditia milenara a insulei Cipru, aduce autenticitate mediteraneana si calitate de exceptie in fiecare felie!

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INGREDIENTE (pentru 2 portii)

Pentru legume:

• 250 grame sfecla rosie cruda
• 100 grame pastarnac

Pentru salata de sfecla:

• 20 grame nuci
• 5 grame marar proaspat
• 30 grame ceapa
• 1-2 catei de usturoi
• 150 grame iaurt grecesc
• 1 lingura suc de lamaie
• 1 lingura otet alb
• 1 lingurita hrean din borcan
• ½ lingurita sare

Pentru servire:

• 200 grame halloumi Olympus
• 1 lingura ulei de masline
• felii de paine integrala prajita
• baby spanac proaspat

Incepem cu legumele — le curatam bine si le taiem grosier. Punem apa la fiert intr-o oala incapatoare si asezam un cos de aburi deasupra. Adaugam sfecla si pastarnacul, acoperim cu capac si lasam la fiert la aburi aproximativ 25 de minute, pana cand legumele sunt moi si bine patrunse. Le scoatem si le lasam sa se raceasca.

Intre timp, tocam nucile grosier cu cutitul si le punem deoparte. In blender tocam marunt mararul proaspat impreuna cu ceapa si usturoiul, cateva secunde, pana obtinem un amestec fin si parfumat.

Adaugam legumele fierte si racite peste amestecul de marar, ceapa si usturoi. Incorporam iaurtul grecesc, sucul de lamaie, otetul alb, hreanul si sarea. Amestecam bine pana obtinem o salata cremoasa, omogena si echilibrata — usor acrisoara, cu note de hrean si marar care fac totul special. Gustam si ajustam dupa preferinta.

Incalzim uleiul de masline intr-o tigaie antiaderenta la foc mediu. Adaugam halloumi-ul Olympus taiat in felii groase de 1-1,5 cm si prajim pana devin frumos aurii pe ambele parti — aproximativ 2-3 minute pe fiecare parte. Halloumi-ul Olympus nu se topeste — capata o crusta aurie si apetisanta la exterior, ramanand moale si elastic la interior. Exact cum trebuie!

Prajim feliile de paine integrala pana devin crocante. Pe fiecare felie asezam un strat generos de baby spanac proaspat, adaugam deasupra salata cremoasa de sfecla rosie si incununam cu feliile de halloumi Olympus auriu. Presaram nucile tocate grosier pentru un plus de crunch si servim imediat!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de toast cu halloumi si salata de sfecla rosie, te invitam sa incerci si alte retete inspirate:

English version

Toast with Halloumi and Beetroot Salad

Crispy toasted bread, golden and creamy Olympus Halloumi, beetroot salad with parsnip, dill and a fine Greek yoghurt dressing with horseradish — a toast that looks like the cover of a food magazine and comes together in 30 minutes! Colourful, vibrant and full of personality, it is the kind of dish you make once and after which you can no longer imagine brunch without it! Olympus Halloumi is the perfect choice for this dish — a cheese that does not melt when heated, but instead develops a golden, crispy crust on the outside while remaining soft and elastic on the inside. Made according to the thousand-year-old tradition of the island of Cyprus, it brings Mediterranean authenticity and exceptional quality to every slice!

INGREDIENTS (for 2 servings)

For the vegetables:

• 250 grams raw beetroot
• 100 grams parsnip

For the beetroot salad:

• 20 grams walnuts
• 5 grams fresh dill
• 30 grams onion
• 1-2 garlic cloves
• 150 grams Greek yoghurt
• 1 tablespoon lemon juice
• 1 tablespoon white vinegar
• 1 teaspoon jarred horseradish
• ½ teaspoon salt

For serving:

• 200 grams Olympus Halloumi
• 1 tablespoon olive oil
• slices of toasted wholemeal bread
• fresh baby spinach

We start with the vegetables — peel them well and cut them into rough pieces. Bring water to the boil in a large saucepan and place a steaming basket on top. Add the beetroot and parsnip, cover with a lid and steam for approximately 25 minutes, until the vegetables are soft and well cooked through. Remove and leave to cool.

Meanwhile, roughly chop the walnuts with a knife and set aside. In a blender, finely chop the fresh dill together with the onion and garlic for a few seconds, until you get a fine and fragrant mixture.

Add the cooked and cooled vegetables to the dill, onion and garlic mixture. Add the Greek yoghurt, lemon juice, white vinegar, horseradish and salt. Mix well until you get a creamy, smooth and balanced salad — slightly tangy, with notes of horseradish and dill that make everything special. Taste and adjust to preference.

Heat the olive oil in a non-stick pan over medium heat. Add the Olympus Halloumi cut into thick slices of 1-1.5 cm and fry until beautifully golden on both sides — approximately 2-3 minutes on each side. Olympus Halloumi does not melt — it develops a golden and appetising crust on the outside, remaining soft and elastic on the inside. Exactly as it should be!

Toast the wholemeal bread slices until crispy. On each slice arrange a generous layer of fresh baby spinach, add the creamy beetroot salad on top and crown with the golden Olympus Halloumi slices. Scatter the roughly chopped walnuts for an extra crunch and serve immediately!

If you enjoyed this toast with halloumi and beetroot salad recipe, we invite you to try other recipes for inspiration: Grilled Halloumi Salad with Strawberries, Pomegranate and Raspberry Dressing, Tomatoes, Onions, Mint and Halloumi Salad or Quinoa & Halloumi Bowl.

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