when the temperature was shifting between 38 and 42 degrees celsius and the long weekend ahead all plans for cooking had to be put aside. inspiration took the form of some fresh seafood and lemon.
and today when it was milder, i popped a few fresh beetroot in the oven to roast and waited for them to cool down a bit so that i could make a version of this salad. the roasted beetroot was sliced into wedges and then joined a medley of oranges and coriander, dressed lightly in extra virgin olive oil, fresh pepper and salt flakes. minutes later, with grilled haloumi and pinenuts, you have a hearty summer salad.
a real summer salad would see those beets cooked atop a bbq and possibly mango instead of the orange.
now for some summer drinks! happy weekend!