Roast Beetroot Salad with Pumpkin and Haloumi

Posted in
  • Cook Time 30
  • Preparation 15

INGREDIENTS

  • 1-2 bunches of beetroot - baby ones are sweeter, but big ones are just as good
  • 1 red onion - cut into wedges
  • a bulb of garlic separated but still in papery skin
  • two or three good handfuls of washed baby spinach leaves
  • fresh herbs - parsley, rosemary, thyme etc
  • 180 g of halloumi
  • 1/8 Jap pumpkin, cut into cubes, or thin-ish slices (optional)
  • balsamic vinegar
  • olive oil
  • salt
  • sugar
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Cooking

method

Step 1:  Preheat oven to medium heat 180-190 C

Step 2:  Steam the beets for about 10 mins, til they're just starting to soften up. Remove and chop beets into quarters, or if they're super big, just good sized chunks. 

Step 3:  Place pumpkin, beets, wedges of onion, garlic and chopped herbs in a deep roasting tray. Slather with balsamic and olive oil and sprinkle salt and a fat pinch of sugar over the veggies.  

Step 4:  Mix it all in the pan so everything is coated in the gooey goodness. Put in the oven, roast until everything smells amazing and the beetroot is easily stabbed with a knife. 20-30 mins approx

Step 5:  Just before you take it out of the oven, slice or cube haloumi, and lightly fry in a pan til nicely brown. Take the tray out, find the garlic and squeeze the flesh out of the skin into the pan (discard the papery outer).

Step 6: Get a big deep bowl, put the spinach in the bottom, put the beetroot mix on top, then place the haloumi on top of that.

Recipe courtesy of Nomad Distribution

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