Roast Beetroot Salad with Haloumi.

 

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 gms of haloumi

1/8 Jap pumpkin, cut into cubes, or thin-ish slices. (optional)

balsamic vinegar

olive oil

salt

sugar

 

 

Preheat oven to medium heat 180-190 C

-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.

-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 vegies.  Mix it all in the pan so everything is coated in the gooey goodness.

-Shove in the oven, roast until everything smells amazing and the beetroot is easily stabbed with a knife. 20-30 mins approx

-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)

- get a big deep bowl, put the spinach in the bottom, and dump the beetroot mix on top, then chuck the haloumi on top.