Haloumi Sandwiches with Beetroot Pickles

This Halloumi Sandwich is a fresh summer recipe that can be made in less than 15 minutes.


Scenic Rim 4Real Haloumi
2 medium Valley Pride beetroot
1 Kalfresh carrot, grated
Ciabatta bread or bread of your choice, sliced
Salt and pepper
Olive oil
2 tbsp brown sugar
1 cup red wine vinegar
½ cup water
1tsp yellow mustard seeds



Cut beetroot into very thin slices or julienne (cut into matchsticks). Heat a medium sized saucepan over medium heat and add red wine vinegar, water, mustard seeds and brown sugar. Once sugar has dissolved, add beetroot. Turn off heat and leave to cool. Toast bread to your liking. Heat a griddle pan or bbq on high heat. Brush steaks with a little olive oil and season well with salt and pepper. Cut haloumi into 1cm slices. Heat a shallow fry pan on high and add a tsp olive oil. Pan fry the haloumi slices until golden on each side (about 1-2 minutes per side). Layer sandwiches to your liking eg. bread, haloumi and grated carrot, pickled beetroot, bread. Serve immediately.


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