Cut the beetroot into 1cm/½in cubes and set aside. Put the lemon zest and juice, vinegar, red onion, apple and fennel seeds into a large, heavy-based saucepan. Place over a medium heat and bring ...

When cool enough to handle, rub the skins lightly to remove. Chop the beetroot into small cubes (ideally less than 1cm/½in). Halve, quarter and core the apple (no need to peel) and cut into ...

7. Stir in the roasted beetroot cubes and cook for a few minutes until heated through. 8. Finish with a drizzle of ghee, adjust seasoning, and garnish with roasted cashews, fried onions ...

4. Cut the haloumi into 2cm cubes and fry in the same pan until lightly browned. Add to the salad along with the beetroot and sesame seeds, season with salt and pepper, then combine gently.