Ingredients: (Serves 40 small boats)
8 Beetroots
1 Butternut pumpkin, grated
1 Tablespoon butter
Pinch salt
6 cups baby chard
1/3 cup apple cider vinegar
1/3 cup olive oil
Salt
300g Walnuts
Rice bran oil, to cook with
6 blocks Haloumi, sliced
1 packet baby target beetroot, finely sliced to serve

Method:

  1. Preheat oven to 180C. Wrap beetroots in foil and bake for 60-70 minutes or until tender when pierced with a knife. Remove from oven and allow to cool. Unwrap beetroots, rub off skin and cut into wedges.
  2. Meanwhile, combine pumpkin, butter, salt and ½ cup water in a saucepan. Cover and cook over medium heat for 15-20 minutes or until softened. Puree in a blender until very smooth.
  3. Combine cooled roasted beetroot with chard, apple cider vinegar, olive oil, salt and walnuts.
  4. Cook haloumi in rice bran oil over high heat until golden brown both sides.
  5. Spoon a little pumpkin puree into each serving dish, top with beetroot chard salad, haloumi and shaved target beets to serve.