Seared Haloumi with Roasted Veg, Chickpeas and Sweet Onion Dressing

Preheat oven to 180C. Cut carrots, beetroot and sweet potato into similar sized chunks (peeling is optional). Trim broccolini and toss with olive oil, salt and pepper. Slice haloumi. Pick and chop rosemary leaves, discarding stems. Rinse and drain chickpeas.

Place sweet potato, beetroot, carrot and chickpeas on a lined baking tray. Drizzle over olive oil, season with salt and pepper and rosemary. Toss to coat the veg in the oil and seasoning. Place in the oven and roast for 10 minutes. After 10 minutes, add the broccolini to the baking tray and return to the oven for 10-15 minutes, until veg is tender.

In a small bowl mix together the soy & mirin and the caramelised onion (to taste). Taste and adjust seasoning with salt and pepper. You can thin the sauce with a few teaspoons of water if it's too sticky.

Put a frying pan over a medium high heat. Add a drizzle of olive oil. Add the sliced haloumi in a single layer. Cook until the bottom is golden brown, 1-2 minutes. Flip and repeat.

Divide the spinach between serving plates and top with roasted veg and chickpeas. Add the seared haloumi and drizzle with sweet onion dressing and garnish with sesame seeds. Enjoy!

Preheat oven to 180C. Cut carrots, beetroot and sweet potato into similar sized chunks (peeling is optional). Trim broccolini and toss with olive oil, salt and pepper. Slice haloumi. Pick and chop rosemary leaves, discarding stems. Rinse and drain chickpeas.

Place sweet potato, beetroot, carrot and chickpeas on a lined baking tray. Drizzle over olive oil, season with salt and pepper and rosemary. Toss to coat the veg in the oil and seasoning. Place in the oven and roast for 10 minutes. After 10 minutes, add the broccolini to the baking tray and return to the oven for 10-15 minutes, until veg is tender.

In a small bowl mix together the soy & mirin and the caramelised onion (to taste). Taste and adjust seasoning with salt and pepper. You can thin the sauce with a few teaspoons of water if it's too sticky.

Put a frying pan over a medium high heat. Add a drizzle of olive oil. Add the sliced haloumi in a single layer. Cook until the bottom is golden brown, 1-2 minutes. Flip and repeat.

Divide the spinach between serving plates and top with roasted veg and chickpeas. Add the seared haloumi and drizzle with sweet onion dressing and garnish with sesame seeds. Enjoy!

Preheat oven to 180C. Cut carrots, beetroot and sweet potato into similar sized chunks (peeling is optional). Trim broccolini and toss with olive oil, salt and pepper. Slice haloumi. Pick and chop rosemary leaves, discarding stems. Rinse and drain chickpeas.

Place sweet potato, beetroot, carrot and chickpeas on a lined baking tray. Drizzle over olive oil, season with salt and pepper and rosemary. Toss to coat the veg in the oil and seasoning. Place in the oven and roast for 10 minutes. After 10 minutes, add the broccolini to the baking tray and return to the oven for 10-15 minutes, until veg is tender.

In a small bowl mix together the soy & mirin and the caramelised onion (to taste). Taste and adjust seasoning with salt and pepper. You can thin the sauce with a few teaspoons of water if it's too sticky.

Put a frying pan over a medium high heat. Add a drizzle of olive oil. Add the sliced haloumi in a single layer. Cook until the bottom is golden brown, 1-2 minutes. Flip and repeat.

Divide the spinach between serving plates and top with roasted veg and chickpeas. Add the seared haloumi and drizzle with sweet onion dressing and garnish with sesame seeds. Enjoy!

Preheat oven to 180C. Cut carrots, beetroot and sweet potato into similar sized chunks (peeling is optional). Trim broccolini and toss with olive oil, salt and pepper. Slice haloumi. Pick and chop rosemary leaves, discarding stems. Rinse and drain chickpeas.

Place sweet potato, beetroot, carrot and chickpeas on a lined baking tray. Drizzle over olive oil, season with salt and pepper and rosemary. Toss to coat the veg in the oil and seasoning. Place in the oven and roast for 10 minutes. After 10 minutes, add the broccolini to the baking tray and return to the oven for 10-15 minutes, until veg is tender.

In a small bowl mix together the soy & mirin and the caramelised onion (to taste). Taste and adjust seasoning with salt and pepper. You can thin the sauce with a few teaspoons of water if it's too sticky.

Put a frying pan over a medium high heat. Add a drizzle of olive oil. Add the sliced haloumi in a single layer. Cook until the bottom is golden brown, 1-2 minutes. Flip and repeat.

Divide the spinach between serving plates and top with roasted veg and chickpeas. Add the seared haloumi and drizzle with sweet onion dressing and garnish with sesame seeds. Enjoy!

Preheat oven to 180C. Cut carrots, beetroot and sweet potato into similar sized chunks (peeling is optional). Trim broccolini and toss with olive oil, salt and pepper. Slice haloumi. Pick and chop rosemary leaves, discarding stems. Rinse and drain chickpeas.

Place sweet potato, beetroot, carrot and chickpeas on a lined baking tray. Drizzle over olive oil, season with salt and pepper and rosemary. Toss to coat the veg in the oil and seasoning. Place in the oven and roast for 10 minutes. After 10 minutes, add the broccolini to the baking tray and return to the oven for 10-15 minutes, until veg is tender.

In a small bowl mix together the soy & mirin and the caramelised onion (to taste). Taste and adjust seasoning with salt and pepper. You can thin the sauce with a few teaspoons of water if it's too sticky.

Put a frying pan over a medium high heat. Add a drizzle of olive oil. Add the sliced haloumi in a single layer. Cook until the bottom is golden brown, 1-2 minutes. Flip and repeat.

Divide the spinach between serving plates and top with roasted veg and chickpeas. Add the seared haloumi and drizzle with sweet onion dressing and garnish with sesame seeds. Enjoy!

Preheat oven to 180C. Cut carrots, beetroot and sweet potato into similar sized chunks (peeling is optional). Trim broccolini and toss with olive oil, salt and pepper. Slice haloumi. Pick and chop rosemary leaves, discarding stems. Rinse and drain chickpeas.

Place sweet potato, beetroot, carrot and chickpeas on a lined baking tray. Drizzle over olive oil, season with salt and pepper and rosemary. Toss to coat the veg in the oil and seasoning. Place in the oven and roast for 10 minutes. After 10 minutes, add the broccolini to the baking tray and return to the oven for 10-15 minutes, until veg is tender.

In a small bowl mix together the soy & mirin and the caramelised onion (to taste). Taste and adjust seasoning with salt and pepper. You can thin the sauce with a few teaspoons of water if it's too sticky.

Put a frying pan over a medium high heat. Add a drizzle of olive oil. Add the sliced haloumi in a single layer. Cook until the bottom is golden brown, 1-2 minutes. Flip and repeat.

Divide the spinach between serving plates and top with roasted veg and chickpeas. Add the seared haloumi and drizzle with sweet onion dressing and garnish with sesame seeds. Enjoy!