Roasted Beets with Spiced Haloumi Baby Carrots, Seeds & Hummus

Roast Carrot & Beetroot:

Preheat oven to 220°C. Wash and dry the fresh produce. Trim carrots and cut beetroot into 1cm wedges. Toss on a lined oven tray (using 2 if necessary) with cumin, drizzle of olive oil, salt and pepper. Roast in oven for 20 - 25 minutes until tender.

Toast Seeds:

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

Cook Haloumi:

Cut the haloumi into 8 equal slices and coat with smoked paprika and 1 TBS oil. Heat the same pan used for the seeds over medium heat. Carefully add the haloumi and cook 3 to 4 minutes per side until golden. Set aside.

Make & Dress Salad:

Mix together vinegar and 2 TBS olive oil (extra virgin if you have it) in a large bowl. Season with salt and pepper. Pick parsley and mint leaves (discarding stems) and roughly chop. Deseed and slice cucumber. Add cucumber, parsley and mint to bowl along with spinach. Toss well to combine.

You Plate It:

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