Halloumi Spinach Stack With Garlicky Beetroot Hummus

• beetroot, tahini, garlic, olive oil, cumin, Dijon mustard
• 3 medium beetroots, cooked
• 3 garlic cloves
• 1 1/2 tablespoons tahini
• 2 teaspoons extra virgin olive oil
• 2 teaspoons Dijon mustard
• 1/2 teaspoon ground cumin
• squeeze of lemon juice
• pomegranate for garnish
• spinach, spring onion, raisins, walnuts, nutmeg, capsicum, halloumi, lemon, olive oil
• 2 bunches spinach, blanched and drained
• 2 spring onions
• 2 tablespoons extra virgin olive oil
• 1/4 cup raisins, soaked in hot water and drained
• 1/4 cup walnuts or pine nuts, chopped
• 1/2 teaspoon fresh nutmeg, ground
• 1 teaspoon lemon juice
• 3 char-grilled capsicum
• 1 packet halloumi cheese

1. Process beetroot and garlic, tahini in a blender
2. Once it's become paste, add olive oil and mustard and whiz until it becomes thick and smooth.
3. Season with salt and lemon.
4. Assemly the spinach and capsicum on the bed of hummus, and place the cheese on top and sprinkle some nuts over the dish and serve immediately.
5. Toast garlic, nuts and raisins in a frypan with a little olive oil.
6. Chop spinach and spring onions finely, add to the pan, turn off the heat and mix.
7. Season with salt, nutmeg and a little pepper if you desire, and set aside for assembly
8. Char-grill the capsicums and cut into strips and set aside

beetroot, beetroots, garlic, tahini, extra virgin olive oil, mustard, ground cumin, lemon juice, pomegranate, spring onion, bunches spinach, spring onions, extra virgin olive oil, raisins, walnuts, fresh nutmeg, lemon juice, char, halloumi cheese

Taken from food52.com/recipes/20815-halloumi-spinach-stack-with-garlicky-beetroot-hummus (may not work)