With hot(ish) summer days hopefully on the horizon, I often crave something a bit lighter for lunch and dinner, which is why I have chosen these two recipes this week: beetroot, spinach and halloumi frittata; and an endive, blue cheese, beetroot, and pear salad.
These two recipes remind us that quick and easy doesn’t have to mean boring and bland.
Our star ingredient this week is beetroot, which is believed to give you more stamina during exercise, perfect for getting in shape this summer...
Packed with nutrition, these recipes will leave you feeling satisfied and healthy. I would highly recommend visiting your local greengrocer at this time of year when purchasing vegetables, as they will have the best range of local and seasonal vegetables in stock.
Check out our wide range of cookery classes at: www.waterman.house or follow us on Instagram @waterman.house
Beetroot, Spinach and Halloumi Frittata
Ingredients
- 6 eggs
- 12 small potatoes, boiled and quartered
- 250g cheddar cheese, grated
- 1tbsp butter
- 3tbsp olive oil
- 2 cooked beetroots, chopped into eighths
- 1 handful spinach
- 125g halloumi
Method
- Firstly, boil potatoes and quarter once cooled.
- Next, melt the butter and oil in a non-stick frying pan and fry off the potatoes until golden. Remove potatoes and wipe pan clean as you will be using it again.
- Whisk the eggs in a bowl, adding in the cheese, beetroot, spinach, salt, and pepper.
- I always start my frittata off on the hob and finish on the grill, so turn on both. Coat the bottom of your frying pan with olive oil and place on a medium heat. Next, pour in the egg mixture and potatoes. When you are satisfied the bottom and middle are cooked, transfer pan to the grill on a medium heat to cook the top until firm.
- To serve, leave aside to cool and serve with fresh garden leaves.
Endive, blue cheese, beetroot and pear salad
Ingredients
(Serves 4)
- 1 large beetroot
- Olive oil
- 50ml red wine vinegar
- 50g demerara brown sugar
- ½ red onion, fine sliced
- 100ml white wine vinegar
- 100g caster sugar
- 1 pear, firm, peeled, cored and halved
- 16 walnuts, crushed
- 2 endives
- 100g mature blue cheese, crumbed
Dressing
- 55ml sherry vinegar
- 1tsp mustard powder
- 1 pinch salt
- 1 clove garlic, finely diced
- 20g black pepper
- 25g caster sugar
- 100ml vegetable oil
- 100ml olive oil
Method
- Firstly, preheat the oven to 180Cand place the tinfoil-wrapped beetroot in the oven with a drizzle of olive oil, seasoning with salt and pepper. Cook for 90 minutes until soft. Once cooked, remove and peel (careful with your hands) Next, dice into 1cm cubes.
- Turn the oven down and warm through the walnuts for 5 minutes.
- Next, boil the red wine vinegar and sugar in a pan until the sugar is dissolved and has the consistency of jam. Then, remove from the heat, add in the red onion, and set aside.
- In another pot, boil the white wine vinegar and caster sugar. Once dissolved, leave to cool. Place the pear into the liquor and leave until ready to serve.
- For the dressing, mix all the ingredients together, whisking if necessary.
- Now, you are ready to construct your salad. Firstly, place the endive on the plate and dress with the beetroot, pear, and crumbled blue cheese. To finish, drizzle over the dressing and garnish with crushed walnuts.
