I took the picture below on September 5th, when my little foraging buddy and I found some wild apples on our walk. I’m trying to embrace the winter months and all but I so miss our summer walks – i.e. having 3 excuses a day to explore the woody crevices of the city, in search of wild edibles.
It took me a while to figure out what to do with a bag of extremely sour apples. They were super aromatic, but too sour to even juice. I took my chances with a chutney and they ended up being the best chutney apples ever, holding both flavour and form. That tree is very well hidden and next year it’s alllllll mine! This Curried Apple Chutney recipe from Local Kitchen is wonderful, though I’m pretty sure I decreased the sugar, resulting in a pretty tart chutney, which is just how I like it.
Today’s beet + halloumi caprese salad is my “I’m embracing winter” version of a summer fave. The beets are marinated in a sweet cumin dressing, then layered with pan-fried halloumi cheese, topped with toasted hazelnuts + arugula. I cracked open a jar of the apple chutney and had it on the side – a perfect match for the earthy the beets and salty halloumi.
- 3 small-medium red beets
- 1/4 cup lemon juice, white wine vinegar or apple cider vinegar
- 1 tsp. salt
- 3 Tbsp. toasted hazelnut oil
- 2 Tbsp. honey
- 1/2 tsp. cumin powder
- 250g halloumi cheese, in 1/2 inch slices
- 1 Tbsp. of butter
- large handful of arugula
- 1/4 cup chopped hazelnuts, lightly toasted
- hazelnut oil
- Curried Apple Chutney
- Cook and marinate the beets 1 day ahead: Wash, trim, and boil the beets until tender (usually an hour or two, depending on the size of your beets). Set them aside. Once cool, peel and slice the beets into 1/2 inch slices and arrange them in a container that has a well sealing lid.
- Whisk all the marinade ingredients in a bowl, then pour over the beets, close the container, and refrigerate for at least a day. The marinade won’t cover the beets, but you can flip the container upside down half way through the marinating time to redistribute the liquid.
- Assemble the salad right before serving: Gently toss the arugula with a few drops of hazelnut oil.
- Pan-fry the halloumi slices in butter, until golden on both sides and melted.
- Arrange beet and halloumi slices on a serving plate, top with toasted hazelnuts, arugula, and drizzle with more hazelnut oil
- Serve right away with apple chutney. The halloumi is best when its warm. If you need to reheat it later, toss it in a hot oven for a few minutes to reheat.