Roasted Baby Beetroot with Spiced Haloumi Baby Carrots, Seeds & Hummus
  • Prep time: 30 minutes
  • Calories: 550
Who doesn't love haloumi? We have paired this delicious squeaky cheese locally made in Harvey, with hummus, roasted veggies and some toasted seeds, a weekday stunner with texture for days! With smoky paprika and cumin flavours, this vegetarian meal will not disappoint.
  • 100 g of Hummus
  • 400 g of Baby Red Beetroot
  • 2 Tbsp of Seed Mix
  • 12 Bunch of Baby Carrots
  • 1 75g Pack of Baby Spinach
  • 1 of Lebanese Cucumber
  • 12 Tsp of Smoked Paprika
  • 12 Tsp of Cumin
  • 1 Small Bunch of Parsley & Mint
  • 2 Tsp of Red Wine Vinegar
  • 1 200g Pack of Haloumi Cheese

Roast Carrot & Beetroot:

Preheat oven to 220°C. Trim carrots and cut beetroot into 1cm wedges. Toss on a lined oven tray with cumin, a 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 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.

Make & Dress Salad:

Mix together vinegar and 2 Tbsp olive oil in a large bowl. Season with salt and pepper. Pick parsley and mint leaves (discarding stems) and roughly chop. De-seed 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, haloumi and salad. Sprinkle over toasted seeds and any remaining parsley or mint.