Haloumi with dukkah and beetroot salad

Preheat oven to 200°C. Wrap beetroot tightly in foil  and bake for 1 hour.

Meanwhile, heat a medium frying pan over a medium heat and add pistachios and almonds. Cook for 1 minute or until nuts are lightly toasted. Transfer to the bowl of a food processor and process until nuts are finely chopped and coarse crumbs form. Transfer nut mixture to a large bowl.

Add sesame seeds to pan and cook for 1-2 minutes or until light golden. Transfer to nut mixture.

Add coriander and cumin seeds to pan and cook, stirring often, for 1-2 minutes or until seeds release their aromas
and begin to pop. Transfer to a mortar and grind using a pestle until finely crushed. Add to nut mixture with ground coriander, ground cumin, cardamom and chilli powder (if using), then stir to combine. Set aside.

Put a large frying pan over a medium-high heat. Add haloumi and cook for 2 minutes, then turn and cook for a further 1 minute. Remove from pan and squeeze over lemon juice.

Remove beetroot from oven and allow to cool slightly. Wearing a pair of disposable kitchen gloves, use your hands to peel off skin and discard. Slice beetroot into small cubes.

To assemble salad, arrange haloumi on a serving platter. Pile beetroot cubes on top, then scatter over dill and coriander. Drizzle over pomegranate molasses and sprinkle over a generous amount of dukkah to serve. Keep remaining cooled dukkah in an airtight container or jar.