• 2 medium-sized fresh beetroot
• 150g pistachio kernals
• 150g blanched almonds
• 2 Tbsp sesame seeds
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 2 Tbsp ground coriander
• 1 Tbsp ground cumin
• Pinch of ground cardamom
• 1⁄2 tsp chilli powder (optional)
• 2 x 250g packets haloumi cheese, drained and thickly sliced
• Juice of 1 lemon
• 1⁄4 bunch dill, sprigs picked
• 1⁄4 bunch coriander, leaves picked
• 2 Tbsp pomegranate molasses
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.