Beetroot, walnut crumbs, fried haloumi and yoghurt

Ingredients

2 Tbsp	Olive oil, (plus extra for the breadcrumbs and for frying the haloumi)
1	Onion, (diced)
2 stalks	Celery, (diced)
1	Carrot, (diced)
3	Beetroot, (chopped) (Main)
1 ½ Ltr	Vegetable stock, (or chicken stock)
1	Salt & freshly ground pepper
¾ cup	Walnut bread, (crumbed)
4 slices	Haloumi cheese
1 to drizzle	Walnut oil
1 to serve	Yoghurt, (thick)

Directions

1. Heat the olive oil in a large pot. Add the onion, celery and carrot. Cook gently while stirring for 3-4 minutes.
2. Add the beetroot and the stock then simmer for about 30 minutes or until the beetroot is tender. Season.
3. While the soup is simmering, toast the breadcrumbs in a hot pan with 3 tsp of olive oil and a sprinkle of salt, until golden.
4. Remove the breadcrumbs and set aside. Wipe out the pan then add 1 Tbsp of olive oil and when hot fry the slices of haloumi for about 10 seconds on each side or until soft and golden.
5. Purée the soup and ladle into warm bowls, topping with the crumbs, a slice of cheese, a drizzle of walnut oil and yoghurt.