Ingredients
Instructions
- Roast beets: Preheat oven to 400°F (200°C). Peel beets and cut into 1 cm slices. Toss with olive oil, salt, and pepper. Roast for 25 min until tender and edges are caramelized, flipping once.
- Bread halloumi: Cut halloumi into 1 cm slabs. Pat dry, then dredge in seasoned flour, dip in beaten egg, and coat with panko breadcrumbs. Press firmly to ensure the coating sticks.
- Fry halloumi: Heat olive oil in a skillet over medium-high heat. Shallow-fry halloumi until deep golden, about a minute and a half per side. Drain on a wire rack.
- Assemble: Toast rolls in the oven. Slather roll bases with pesto. Layer with roasted beet slices and crispy halloumi. Drizzle generously with hot honey (honey mixed with red pepper flakes). Top with a fine grating of red onion and a tuft of baby arugula. Spread the top bun with more pesto and close.
- Serve immediately while the halloumi is still warm and molten.
Plating & Garnishing
- Base: The deep ruby beet slices and golden-crusted halloumi layered in a toasted ciabatta.
- Finish: A drizzle of hot honey, a tuft of baby arugula, and a fine grating of red onion.
Safety & Quality: To prevent the sandwich from becoming soggy, ensure the beets are slightly cooled before assembly. Store leftover roasted beets in the fridge for up to 3 days.