Fresh beetroot and asparagus salad with cumin crusted haloumi and balsamic syrup. This beetroot asparagus salad is always perfect before or after a safari and full of fresh, delicious flavour to serve to guests during the all year round.

Serves 4 people

Ingredients:

• 3 medium sized fresh beetroot peeled and cooked
• 1 bunch of asparagus
• 2 blocks of haloumi
• 2 tsp whole cumin seeds
• Olive oil
• Drizzle of balsamic syrup (see recipe)

Method:

1. Cook the asparagus in hot water until al dente. Remove and set aside.
2. Heat a frying pan up with some olive oil in it and sprinkle the cumin seeds into it.
3. When the seeds start to fry and give off their aroma place the sliced haloumi onto the cumin seeds and fry till golden brown.
4. Flip over and fry briefly on the other side
5. Plate the dish layering the beetroot, and haloumi and place the asparagus over it.
6. Finish with a drizzle of balsamic syrup and serve.

Balsamic syrup

Take 200ml of balsamic vinegar and place in a saucepan. Heat till it is simmering. Reduce the liquid by ¾ till and then cool. You will have a thick rich syrup.

Tips/Pointers

Be sure to fry the cumin seeds until they smell almost roasted. This allows them to have a crunchy texture and deep flavor.

Recipe from Safari Cuisine, a book by Andres Bifani