Roasted Baby Beetroot with Spiced Haloumi Baby Carrots, Seeds and Hummus

Preheat oven to 220°C. Trim baby carrots and cut baby red beetroot into 1cm wedges. Toss on a lined oven tray with cumin, smoked paprika a drizzle of olive oil, salt and pepper. Roast in oven for 20-25 minutes until tender.

Heat a frypan over medium-high heat. Add seed mix and toast for 3-4 minutes until golden. Remove and set aside.

Cut the haloumi cheese into equal slices and coat with smoked paprika and 1 Tbsp oil. Heat the same pan used for the seeds over medium heat. Carefully add the haloumi and cook 3-4 minutes per side until golden. Set aside.

Mix together red wine vinegar and 3 Tbsp olive oil in a large bowl. Season with salt and pepper. Pick parsley and mint leaves (discarding stems) and roughly chop. Slice cucumber. Add cucumber, parsley and mint to bowl along with spinach. Toss well to combine.

Spread hummus over plates. Top with roast vegetables, haloumi and salad. Sprinkle over toasted seeds and any remaining parsley or mint.

Preheat oven to 220°C. Trim baby carrots and cut baby red beetroot into 1cm wedges. Toss on a lined oven tray with cumin, smoked paprika a drizzle of olive oil, salt and pepper. Roast in oven for 20-25 minutes until tender.

Heat a frypan over medium-high heat. Add seed mix and toast for 3-4 minutes until golden. Remove and set aside.

Cut the haloumi cheese into equal slices and coat with smoked paprika and 1 Tbsp oil. Heat the same pan used for the seeds over medium heat. Carefully add the haloumi and cook 3-4 minutes per side until golden. Set aside.

Mix together red wine vinegar and 4 Tbsp olive oil in a large bowl. Season with salt and pepper. Pick parsley & mint leaves (discarding stems) and roughly chop. Slice cucumber. Add cucumber, parsley and mint to bowl along with spinach. Toss well to combine.

Spread hummus over plates. Top with roast vegetables, haloumi and salad. Sprinkle over toasted seeds and any remaining parsley or mint.

Preheat oven to 220°C. Trim baby carrots and cut baby red beetroot into 1cm wedges. Toss on a lined oven tray with cumin, smoked paprika a drizzle of olive oil, salt and pepper. Roast in oven for 20-25 minutes until tender.

Heat a frypan over medium-high heat. Add seed mix and toast for 3-4 minutes until golden. Remove and set aside.

Cut the haloumi cheese into equal slices and coat with smoked paprika and 1 Tbsp oil. Heat the same pan used for the seeds over medium heat. Carefully add the haloumi and cook 3-4 minutes per side until golden. Set aside.

Mix together red wine vinegar and 2 Tbsp olive oil in a large bowl. Season with salt and pepper. Pick parsley & mint leaves (discarding stems) and roughly chop. Slice Lebanese cucumber. Add cucumber, parsley and mint to bowl along with baby spinach. Toss well to combine.

Spread hummus over plates. Top with roast vegetables, haloumi and salad. Sprinkle over toasted seeds and any remaining parsley or mint.

Preheat oven to 220°C. Trim baby carrots and cut baby red beetroot into 1cm wedges. Toss on a lined oven tray with cumin, smoked paprika a drizzle of olive oil, salt and pepper. Roast in oven for 20-25 minutes until tender.

Heat a frypan over medium-high heat. Add seed mix and toast for 3-4 minutes until golden. Remove and set aside.

Cut the haloumi cheese into equal slices and coat with smoked paprika and 1 Tbsp oil. Heat the same pan used for the seeds over medium heat. Carefully add the haloumi and cook 3-4 minutes per side until golden. Set aside.

Mix together red wine vinegar and 2 Tbsp olive oil in a large bowl. Season with salt and pepper. Pick parsley & mint leaves (discarding stems) and roughly chop. Slice Lebanese cucumber. Add cucumber, parsley and mint to bowl along with baby spinach. Toss well to combine.

Spread hummus over plates. Top with roast vegetables, haloumi and salad. Sprinkle over toasted seeds and any remaining parsley or mint.

Preheat oven to 220°C. Trim baby carrots and cut baby red beetroot into 1cm wedges. Toss on a lined oven tray with cumin, smoked paprika a drizzle of olive oil, salt and pepper. Roast in oven for 20-25 minutes until tender.

Heat a frypan over medium-high heat. Add seed mix and toast for 3-4 minutes until golden. Remove and set aside.

Cut the haloumi cheese into equal slices and coat with smoked paprika and 1 Tbsp oil. Heat the same pan used for the seeds over medium heat. Carefully add the haloumi and cook 3-4 minutes per side until golden. Set aside.

Mix together red wine vinegar and 2 Tbsp olive oil in a large bowl. Season with salt and pepper. Pick parsley & mint leaves (discarding stems) and roughly chop. Slice Lebanese cucumber. Add cucumber, parsley and mint to bowl along with baby spinach. Toss well to combine.

Spread hummus over plates. Top with roast vegetables, haloumi and salad. Sprinkle over toasted seeds and any remaining parsley or mint.

Preheat oven to 220°C. Trim baby carrots and cut baby red beetroot into 1cm wedges. Toss on a lined oven tray with cumin, smoked paprika a drizzle of olive oil, salt and pepper. Roast in oven for 20-25 minutes until tender.

Heat a frypan over medium-high heat. Add seed mix and toast for 3-4 minutes until golden. Remove and set aside.

Cut the haloumi cheese into equal slices and coat with smoked paprika and 1 Tbsp oil. Heat the same pan used for the seeds over medium heat. Carefully add the haloumi and cook 3-4 minutes per side until golden. Set aside.

Mix together red wine vinegar and 2 Tbsp olive oil in a large bowl. Season with salt and pepper. Pick parsley & mint leaves (discarding stems) and roughly chop. Slice Lebanese cucumber. Add cucumber, parsley and mint to bowl along with baby spinach. Toss well to combine.

Spread hummus over plates. Top with roast vegetables, haloumi and salad. Sprinkle over toasted seeds and any remaining parsley or mint.