In a small bowl, soak morels in water until soft, about 20 to 30 minutes, until soft. Squeeze the mushrooms over the bowl so excess liquid falls into the bowl. Save the liquid. Transfer morels to a small plate.

Melt butter and oil in a frying pan over medium heat. Once sizzling, add morels and sauté, stirring occasionally, until morels are aromatic, about 5 minutes. Add garlic and sauté for 2 minutes.

Add reserved soaking liquid and simmer until all the liquid has evaporated. Add a dash of soya sauce at the end.

Cool to room temperature and add to the salad.

Scrub beets, remove root end, place in a small pot and cover with cold water. Bring to the boil, reduce heat and simmer for 40 minutes. Stop before beets are completely cooked.

Remove from heat, drain, and cover beets with cold water. Slip the beets out their skins with your hands. Transfer to a cutting board and trim ends. Once cool, slice into sixths or eighths.

Toss with olive oil and salt and roast in a 400F oven until beginning to brown, or grill on the barbecue about 10 minutes, until browned and beginning to blister.

Cool to room temperature until you’re ready to build the salad. *

Slice halloumi lengthwise into 4 thick pieces. Brush the sides of each one with olive oil.

Grill on the barbecue over a medium hot fire for 3 to 4 minutes each side. * Alternatively, sauté in a cast-iron pan over medium heat for about 4 minutes per side, until cheese begins to brown and blister.

Cool to room temperature then cut into cubes before adding to the salad.

Brush one side of the pita with olive oil, sprinkle with oregano and grill on the BBQ for 3 minutes per side or bake in a 400F oven for 10 minutes.

Cool to room temperature and tear into 1-inch pieces for the salad.

*Tip. It’s not worth turning on the BBQ just for the beets, halloumi and pita, but if you’re barbecuing one night, after supper is cooked grill the beets, halloumi, and pita with the residual heat. Just don’t forget about them while you’re eating! Refrigerate beets and cheese and wrap pitta in parchment for salad the next day.

Method

Place tomatoes, onions, morels, halloumi and pitta in a large bowl. Pour 1 tablespoon of olive over top. Toss thoroughly and let sit for 10 minutes to allow the pitta to soften in the tomato juices and oil.

Layer arugula and baby beet leaves on a medium-sized platter. Pile the tossed salad on top. Scatter beet pieces over the salad, along with fresh herbs. Drizzle Blueberry Vinaigrette over top and serve the remainder at the table.

To serve, have each person spoon salad onto their plate and drizzle more vinaigrette over top, adding salt and pepper to taste.

Combine all ingredients in a food processor or blender and blend until smooth. Pour into a jar and refrigerate until ready to use. Will keep for 7 to 10 days.

Makes about 3/4 cup.